Pistachio Cream Cookies (Print Version)

# Ingredients:

01 - 150 g pistachio cream spread
02 - 180 g all-purpose flour
03 - 1 tablespoon cornstarch
04 - ½ teaspoon baking powder
05 - ½ teaspoon baking soda
06 - ½ teaspoon salt
07 - 115 g unsalted butter, melted and cooled
08 - 100 g brown sugar
09 - 50 g granulated sugar
10 - 1 large egg, room temperature
11 - 1 teaspoon vanilla extract
12 - 100 g semi-sweet or dark chocolate, roughly chopped
13 - 50 g unsalted pistachios, shelled and roughly chopped
14 - flaky salt, for sprinkling

# Instructions:

01 - Line a plate with parchment paper. Pour the pistachio spread on top and spread it into a thick sheet. If the pistachio spread is thick enough, scoop it into small dollops with a spoon. Freeze for at least 1 hour or overnight until solid. For the sheet method, cut the frozen sheet into squares and return them to the freezer until needed.
02 - Line a cutting board or plate with parchment paper to chill the cookie dough later. Set aside.
03 - In a small bowl, stir together flour, cornstarch, baking powder, baking soda, and salt. Set aside.
04 - In a large mixing bowl, combine melted and cooled butter, brown sugar, and granulated sugar. Whisk until combined. Add the egg and vanilla extract, then whisk until smooth and thick.
05 - Add the flour mixture to the butter mixture and whisk until just barely combined, leaving some flour patches.
06 - Add chopped chocolate and pistachios. Use a spatula to fold them in and finish mixing the dough until just combined.
07 - Use a 4-tablespoon scoop to portion the cookie dough. Place the dough balls onto the lined parchment board. Chill in the fridge for about 1 hour or until firm.
08 - Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
09 - Flatten a dough ball into a disk with your fingers. Place a frozen pistachio cream stack (3-4 squares, depending on thickness) in the center and seal the cookie dough around it.
10 - Place stuffed cookie dough balls on the lined baking sheet, leaving about 2 inches between each. Press additional chocolate chunks, pistachios, and pistachio cream chunks on top.
11 - Bake cookies for 11-12 minutes until the edges are set but the centers are soft. Sprinkle flaky salt on top immediately after baking. Cool on the tray for 5 minutes and serve warm for gooey centers, or let them cool completely for firmer filling.

# Notes:

01 - Pistachio cream should be a thick, spreadable sweetened or unsweetened variant with thickeners to maintain a gooey center.

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