-
Prep time
30 minutes
-
Cook time
10 minutes
-
makes
25 PORTIONS
Author Notes
Chocolate cookie filled with a pistachio paste. —Andrew Pingul
Continue After Advertisement
Ingredients
-
255 grams
Butter at room temperature
-
170 grams
Granulated Sugar
-
170 grams
Brown Sugar
-
100 grams
Eggs at room temperature
-
4 grams
Vanilla Paste
-
311 grams
Flour
-
57 grams
deZaan True Dark cocoa powder
-
5 grams
Salt
-
5 grams
Baking Soda
-
244 grams
Pistachio Paste
-
5 grams
Cocoa Nibs (to garnish)
-
5 grams
Chopped Pistachio (to garnish)
-
1 gram
Sea Salt (to garnish)
Directions
-
Cream the butter and both sugars with a paddle attachment until light and fluffy on medium speed.
-
Mix in the eggs and vanilla on low speed until combined.
-
Sift the flour, deZaan True Dark cocoa powder, salt and baking soda. Add into the batter and mix on low until just combined. Mix the rest by hand with a rubber spatula, be sure to scrape the sides and bottom.
-
Scoop and flatten.
-
Place a scoop of pistachio paste (15g) in the center of one flatten cookie dough. Top with another flattened cookie dough and pinch the edges to seal.
-
Shape into an even round. Chill.
-
When ready to bake, roll the chilled cookie dough in cocoa nibs and crushed pistachios. Sprinkle the top with sea salt. Bake at 180°C/350°F for about 6-7 minutes.
See what other Food52ers are saying.