Dessert
Stuffed Pistachio Cream Chocolate Chip Cookies
1 Std. 15 Min.Für 12Nutri-Score D€€
D
1 Std. 15 Min.
1 Std. 15 Min.Stuffed Pistachio Cream Chocolate Chip Cookies
rezept von
Erin | Fresh Bean Bakery
@freshbeanbakery
2 Rezepte
3 Importe
0 Mal gekocht
was Sie brauchen
Zutaten
butter (browned and cooled)Milchprodukte170 g
brown sugar (packed)Vorräte150 g- granulated sugarVorräte60 g
egg (room temperature)Milchprodukte1 Stück
egg yolk (room temperature)Milchprodukte1 Stück- vanilla extractVorräte10 ml
- all-purpose flourVorräte250 g
- baking sodaVorräte3 g
saltGewürze3 g
dark chocolate (chopped into chunks)Vorräte150 g
pistachios (toasted and roughly chopped)Nüsse & Samen80 g- pistachio cream (chilled)Vorräte150 g
pro Portion
Nährwerte
245kcal
- Kohlenhydrate
- 25 g
- Eiweiß
- 3 g
- Fett
- 15 g
was Sie verwenden
Utensilien
Stielkasserolle
Rührschüssel
Schneebesen
Backblech
baking paper
Schritt für Schritt
Zubereitung
- Schritt 1
Brown the butter
- Melt the butter in a saucepan over medium heat.
- Cook until golden brown and nutty, then pour into a bowl and let cool slightly.
- Schritt 2
Make the cookie dough
- Whisk the brown sugar and granulated sugar into the warm browned butter.
- Beat in the egg, egg yolk and vanilla extract until smooth and glossy.
- Fold in the flour, baking soda and salt until just combined.
- Schritt 3
Add the mix-ins
- Fold in the chopped chocolate and toasted pistachios.
- Chill the dough in the fridge so it firms up.
- Schritt 4
Stuff the cookies
- Scoop the dough into balls and flatten each one slightly.
- Place a spoonful of pistachio cream in the centre and seal the dough around it.
- Set the stuffed balls on a lined baking tray.
- Schritt 5
Bake
- Bake at 180 °C until the edges are set and the centres still soft.
- Let cool on the tray for a few minutes before transferring.
meistgekochte zuerst