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Image of Choco-Pistachio Cookies

Choco-Pistachio Cookies

By Chef Geneviève @oglemang
Published on November 22, 2024
Indulge in these soft and decadent cookies that combine the richness of dark chocolate with the crunch of pistachios. Topped with creamy pistachio filling, they’re the perfect treat for chocolate lovers and a delightful addition to any dessert spread!
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Time and servings

1 hr 2 minsTotal time
24Servings
25 minsPrep time
7 minsCooking time

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

  1. 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.

  2. Step 2

    Chop the dark chocolate and set aside.

  3. Step 3

    In a large bowl, use an electric mixer to beat the brown sugar and butter on high speed until smooth.

  4. Step 4

    Add the egg and mix well.

  5. 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.

  6. 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.

  7. Step 7

    Bake for 7 minutes.

  8. Step 8

    Meanwhile, chop the pistachios. In a small microwave-safe bowl, warm the pistachio cream for 20 to 30 seconds to soften it.

  9. 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.

  10. 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.

  11. 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.