Postre
Stuffed Pistachio Cream Chocolate Chip Cookies
1 h 15 minPara 12Nutri-Score D€€
D
1 h 15 min
1 h 15 minStuffed Pistachio Cream Chocolate Chip Cookies
receta de
Erin | Fresh Bean Bakery
@freshbeanbakery
2 recetas
3 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
butter (browned and cooled)Lácteos170 g
brown sugar (packed)Despensa150 g- granulated sugarDespensa60 g
egg (room temperature)Lácteos1 pieza
egg yolk (room temperature)Lácteos1 pieza- vanilla extractDespensa10 ml
- all-purpose flourDespensa250 g
- baking sodaDespensa3 g
saltEspecias3 g
dark chocolate (chopped into chunks)Despensa150 g
pistachios (toasted and roughly chopped)Frutos secos y semillas80 g- pistachio cream (chilled)Despensa150 g
por ración
Nutrición
245kcal
- Carbohidratos
- 25 g
- Proteínas
- 3 g
- Grasas
- 15 g
lo que usará
Utensilios
Cazo
Bol
Varillas
Bandeja de horno
baking paper
paso a paso
Preparación
- Paso 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.
- Paso 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.
- Paso 3
Add the mix-ins
- Fold in the chopped chocolate and toasted pistachios.
- Chill the dough in the fridge so it firms up.
- Paso 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.
- Paso 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.
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