Prep: 35 min. | Bake: 11 min.
These Pistachio double chocolate cookies are inspired by the viral Dubai chocolate but with a slight twist. They are the perfect balance between sweet and a crunchy nutty flavours with a creamy centre.
- 1/2 cup unsalted butter, room temperature (115g)
- 1 cup brown sugar (packed) (200g)
- 1 whole egg (room temperature)
- 2 teaspoons vanilla extract (30ml)
- 1/3 cup cocoa powder (loosely packed) (35g)
- 1 teaspoon espresso powder
- 1 cup all purpose flour (loosely packed) (120g)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips or finely chopped (semi-sweet chocolate)
- 100g pistachio cream
- 60g toasted coconut
For the Cookie Dough:
Step 1:
In a large bowl add the softened butter and brown sugar. Beat on medium high speed until fluffy, about 2 minutes.
Step 2:
Scrape down the sides of the bowl and add the egg and vanilla extract. Mix until combined.
Step 3:
Scrape down the bowl and add the cocoa powder, espresso powder, flour, baking soda and salt. Mix on low speed, gradually increasing to medium. Mix until just combined and no streaks of flour remain.
Step 4:
Fold in chocolate chips until evenly distributed.
Step 5:
Scoop about 12 cookie dough balls. Each weighing 60grams
Step 6:
Cover and refrigerate for at least 4 hours or even better, over night
For the pistachio filling:
Step 1:
Mix 100g of pistachio cream with 40g of toasted coconut
Step 2:
Scoop about 12 balls. Each weighing 20grams
Step 3:
Freeze
Combine:
Step 1:
Fold in the pistachio balls
Step 2:
Evenly space them on a baking tray with parchment paper and bake for 11 minutes
Step 3:
Allow to cool for 15 minutes
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Bake and enjoy!