Dessert
Stuffed Pistachio Cream Chocolate Chip Cookies
1 h 15Pour 12Nutri-Score D€€
D
1 h 15
1 h 15Stuffed Pistachio Cream Chocolate Chip Cookies
recette de
Erin | Fresh Bean Bakery
@freshbeanbakery
2 recettes
3 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
butter (browned and cooled)Produits laitiers170 g
brown sugar (packed)Épicerie150 g- granulated sugarÉpicerie60 g
egg (room temperature)Produits laitiers1 morceau
egg yolk (room temperature)Produits laitiers1 morceau- vanilla extractÉpicerie10 ml
- all-purpose flourÉpicerie250 g
- baking sodaÉpicerie3 g
saltÉpices3 g
dark chocolate (chopped into chunks)Épicerie150 g
pistachios (toasted and roughly chopped)Fruits à coque et graines80 g- pistachio cream (chilled)Épicerie150 g
par portion
Nutrition
245kcal
- Glucides
- 25 g
- Protéines
- 3 g
- Lipides
- 15 g
ce que vous utiliserez
Ustensiles
Casserole
Saladier
Fouet
Plaque de cuisson
baking paper
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 3
Add the mix-ins
- Fold in the chopped chocolate and toasted pistachios.
- Chill the dough in the fridge so it firms up.
- Étape 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.
- Étape 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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