Green Nutty Cookie Treats (Printable Version)
# What You'll Need:
→ Cookie Dough
01 -
150 g pistachio paste
02 -
180 g plain flour
03 -
1 tablespoon cornflour
04 -
½ teaspoon baking powder
05 -
½ teaspoon baking soda
06 -
½ teaspoon salt
07 -
115 g unsalted butter, melted then cooled
08 -
100 g soft brown sugar
09 -
50 g white sugar
10 -
1 large egg at room temp
11 -
1 teaspoon vanilla flavoring
12 -
100 g dark or semi-sweet chocolate chunks
13 -
50 g shelled pistachios, roughly broken
14 -
flaky salt for topping
# Steps to Follow:
01 -
Cover a plate with baking paper. Spoon the pistachio paste on it and flatten into a thick layer or drop spoonfuls if it's too thick. Stick in the freezer overnight or at least 1 hour. Chop the frozen paste into chunks and keep in freezer until you need them.
02 -
Put baking paper on a flat board or plate where you'll cool the cookie mix later. Leave it ready.
03 -
Grab a small bowl and stir the flour, cornflour, baking powder, baking soda and salt together. Put aside for now.
04 -
In a big bowl, mix your cooled melted butter with both sugars until they're well combined. Drop in the egg and vanilla. Keep mixing until it looks smooth and gets a bit thick.
05 -
Pour the flour mix into your butter mixture and stir just until you can still see a few flour spots.
06 -
Use a spatula to gently fold the chocolate pieces and pistachios into the mix. Stop when everything's just barely mixed in.
07 -
Grab your 4-tablespoon scoop and make dough balls. Put them on your lined board. Stick them in the fridge for about an hour until they feel firm.
08 -
Turn your oven to 350°F (175°C). Put baking paper on a cookie sheet.
09 -
Take a cold dough ball and squash it flat. Put a frozen pistachio paste chunk in the middle and wrap the dough around it.
10 -
Put your stuffed dough balls on the cookie sheet with 2 inches between them. Stick extra chocolate bits, pistachios, and frozen pistachio chunks on top.
11 -
Bake for 11-12 minutes until the edges look done but the middle stays soft. Sprinkle flaky salt on top right when they come out. Let them cool 5 minutes if you want them warm, or longer for cooled cookies.
# Additional Tips:
01 -
Pick a chunky pistachio paste with thickeners so it won't just soak into your dough.