Pistachio Cream Cookies

Ingredients:

• 8 tbsp. pistachio cream + extra for drizzling
• 113 g unsalted butter
• 100 g light brown sugar
• 50 g granulated sugar
• 1 egg, room temperature
• ½ tsp. vanilla extract
• 160 g all-purpose flour
• ½ tsp. each of baking powder, baking soda, and salt
• 100 g chocolate
• 45 g crushed pistachios

Instructions:

1. Preparation:
   • Freeze 1 tbsp. balls of pistachio cream on a parchment sheet for easier handling.
2. Brown Butter:
   • Over medium heat, melt and brown butter until amber with brown specks.
   • Chill the browned butter in the freezer for 5 minutes, ensuring you have at least 90g. Adjust with water if needed.
3. Cookie Dough:
   • Combine cooled butter with sugars. Mix well.
   • Whisk in the egg and vanilla.
   • Incorporate flour, baking powder, baking soda, and salt, folding until just a few streaks remain.
   • Fold in chocolate and crushed pistachios until evenly distributed.
   • Chill the dough in the fridge for 15 minutes.
4. Assembly:
   • Take heaping 3 tbsp. scoops of dough, flatten, and place a frozen pistachio cream ball in the center.
   • Encase the pistachio cream entirely with the dough.
   • Chill the filled dough balls for another 15 minutes. Meanwhile, preheat oven to 350°F / 175°C.
5. Baking:
   • Arrange dough balls on a parchment-lined cookie sheet. Optionally, drizzle with melted pistachio cream.
   • Bake for 12-14 minutes or until golden around the edges.
6. Post-Baking:
   • Optionally, use a bowl or cup to “scoot” cookies for a rounder shape.
   • Rest cookies on the baking sheet for 5 minutes before moving to a cooling rack.

Notes:

• Prepared dough balls can be refrigerated for up to 2 days or frozen for a month before baking.