Description
Soft black-cocoa chocolate cookies stuffed with vivid pistachio cream centers.
Ingredients
Scale
- 2/3 cup (160 g) thick pistachio cream
- 1/8 tsp (0.6 ml) green gel food color, optional
- 2 cups (250 g) all-purpose flour
- 1/4 cup (22 g) unsweetened cocoa powder
- 3 tbsp (18 g) black cocoa powder
- 1 tsp (4 g) baking soda
- 1/2 tsp (3 g) fine salt
- 3/4 cup (170 g) unsalted butter, softened
- 3/4 cup (150 g) packed dark brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 large egg (50 g without shell)
- 1 tsp (5 ml) vanilla extract
- 4 oz (113 g) dark chocolate chunks
Instructions
- Stir the pistachio cream with green gel color if using. Portion 16 teaspoons onto parchment and freeze until solid, about 40 minutes.
- Whisk the flour, both cocoa powders, baking soda, and salt.
- Beat the butter with both sugars until creamy. Beat in the egg and vanilla.
- Mix in the dry ingredients just until combined, then fold in the dark chocolate chunks. Chill the dough for 30 minutes.
- Heat the oven to 350°F (175°C) and line two trays with parchment.
- Divide the dough into 16 portions. Flatten each one, enclose a frozen pistachio center, and seal completely. Place seam-side down with space between cookies.
- Bake for 10–13 minutes, until the edges are set and the centers remain soft. Cool on the tray for 10 minutes before moving.
Notes
Keep unused pistachio portions frozen while shaping so every center remains firm and easy to seal.