Stuffed Pistachio Chocolate Chip Cookies
These Levain bakery style pistachio chocolate chip cookies are stuffed with pistachio cream and loaded up with chopped pistachios and chocolate chips!
Servings: 8 cookies
Calories: 777kcal
Ingredients
- 8 tablespoons pistachio cream chilled for a few hours beforehand
- ½ cup unsalted butter cold and cubed
- ¼ cup granulated sugar
- ¾ cup light brown sugar
- 2 large eggs cold
- 2 ¼ cup all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon cornstarch
- 1 teaspoon kosher salt
- 1 cup white chocolate chips
- 2 cups semisweet chocolate chips
- ½ cup pistachios chopped
Instructions
- I've found pistachio creams to be a bit too soft, so I recommend placing the jar in the fridge for a couple of hours or overnight so it can firm up!
- Line a baking tray or a large plate with parchment paper. Scoop out 8 tablespoons of pistachio cream and place on to the paper, then put in the freezer for at least 30 minutes, or until firm.8 tablespoons pistachio cream
- Preheat the oven to 400℉/205℃ and line two baking sheets with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the cold cubed butter with the white sugar and light brown sugar. Beat for 3-4 minutes until light and fluffy.½ cup unsalted butter, ¼ cup granulated sugar, ¾ cup light brown sugar
- Add the eggs one at a time, ensuring thorough mixing after each addition. It's helpful to use a rubber spatula to incorporate any dough clinging to the sides of the bowl.2 large eggs
- Add the dry ingredients to the bowl and mix on low speed until just combined.2 ¼ cup all purpose flour, 1 teaspoon baking soda, 2 teaspoons baking powder, 1 teaspoon cornstarch, 1 teaspoon kosher salt
- Add all of the chocolate chips and chopped pistachios and mix until just combined on low speed.1 cup white chocolate chips, 2 cups semisweet chocolate chips, ½ cup pistachios
- Divide the dough into 8 large cookie dough balls. If you find the dough is sticky, place in the fridge for 20-30 minutes to firm up.
- Use your thumbs to create a well in the middle of each cookie dough ball. Take the pistachio spread out of the freezer, and place it into each well. Use your hands to cover the pistachio ball completely with cookie dough.
- Bake the cookies one sheet at a time for 11-13 minutes. The outside will be light golden brown and set. Let the cookies sit for at least 15 minutes before enjoying, they need time to set inside as they are very gooey in the middle! When one sheet is baking, keep the other unbaked cookie dough balls in the fridge.
Video
Notes
My recipes have been developed and tested in metric grams and cups. I highly recommend using a weighing scale and measuring out your ingredients the metric way. Just click on ‘Metric’ above the ingredients.
Butter: I use European style butter in my recipes. This will make your finished bake much creamier and richer.
Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. Please note I'm using Diamond Crystal Kosher Salt, Morton Salt is a different type of kosher salt and far too salty for this recipe.
Chocolate Chips: You need 3 cups of chocolate chips to help keep the cookie dough together. Feel free to use whatever mix of chocolate chips you like!
Pistachio Cream: I'm using pistachio cream which is a combination of ground pistachios, oil and sweeteners. Pistachio paste or pistachio butter is just ground pistachios and won't be as sweet.
Small Batch: cut the recipe in half to make 4 large cookies.
Storage: keep the baked cookies in an airtight container for up to 3-4 days at room temperature.
Nutrition
Calories: 777kcal | Carbohydrates: 93g | Protein: 11g | Fat: 41g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 584mg | Potassium: 484mg | Fiber: 5g | Sugar: 57g | Vitamin A: 483IU | Vitamin C: 1mg | Calcium: 173mg | Iron: 5mg
