Ingredients
- 90 g (3 oz) dark chocolate, chopped (or 125 ml / 1/2 cup)
- 180 ml (3/4 cup) brown sugar
- 125 ml (1/2 cup) unsalted butter, softened
- 1 egg
- 250 ml (1 cup) all-purpose flour
- 60 ml (1/4 cup) cocoa powder
- 45 ml (3 tbsp) cornstarch
- 1 ml (1/4 tsp) baking powder
- 1 ml (1/4 tsp) salt
- 60 ml (1/4 cup) natural pistachios
- 60 ml (1/4 cup) pistachio cream
- 60 ml (1/4 cup) nut butters (substitute to pistachio cream)
Directions
Step 1
Preheat the oven to 200°C (400°F) and place the rack in the centre. Line a baking sheet with parchment paper or a reusable baking sheet.Step 2
Chop the dark chocolate and set aside.Step 3
In a large bowl, use an electric mixer to beat the brown sugar and butter on high speed until smooth.Step 4
Add the egg and mix well.Step 5
Stir in the chopped chocolate, flour, cocoa powder, cornstarch, baking powder, and salt. Mix on low speed until no loose flour remains. Refrigerate for at least 30 minutes.Step 6
Using two spoons, divide the dough into 24 equal portions on the prepared baking sheet. Roll each portion into a ball with your hands and slightly flatten them.Step 7
Bake for 7 minutes.Step 8
Meanwhile, chop the pistachios. In a small microwave-safe bowl, warm the pistachio cream for 20 to 30 seconds to soften it.Step 9
After removing the cookies from the oven, use the back of a measuring spoon to press a small indent into the centre of each cookie.Step 10
Fill each indent with 2.5 ml (1/2 tsp) of pistachio cream and sprinkle with the chopped pistachios. Let cool slightly before serving.Step 11
Notes: Pistachio cream is a sweet, ultra-creamy dessert version of natural pistachio butter, adding a rich flavour to these cookies. Substitute with other nut butters and nuts of your choice. After 7 minutes, the cookies will still be very soft and may appear undercooked, this is normal! Resist the urge to bake them longer to ensure they stay moist and chewy once cooled.