Soft Gooey Pistachio Cookies (Print Version)

# Ingredients:

→ Dry Ingredients

01 - 180 g all-purpose flour
02 - 1 tablespoon cornstarch
03 - ½ teaspoon baking powder
04 - ½ teaspoon baking soda
05 - ½ teaspoon salt

→ Wet Ingredients

06 - 115 g unsalted butter, melted and cooled
07 - 100 g brown sugar
08 - 50 g granulated sugar
09 - 1 large egg, room temperature
10 - 1 teaspoon vanilla extract

→ Toppings and Fillings

11 - 150 g pistachio cream spread
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. Spread pistachio cream into a thick sheet or scoop dollops with a spoon. Freeze for at least 1 hour or overnight until solid. If using the sheet method, cut into squares once frozen and return to the freezer.
02 - Line a cutting board or plate with parchment paper to chill 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, whisk together melted butter, brown sugar, and granulated sugar until combined. Add the egg and vanilla extract. Whisk until smooth and thick.
05 - Add the dry ingredients to the wet ingredients and whisk until just combined, leaving a few flour patches.
06 - Fold in the chopped chocolate and pistachios using a spatula. Mix until just combined.
07 - Use a 4-tablespoon cookie scoop to portion dough. Place dough balls onto the prepared parchment-lined board. Chill in the fridge for 1 hour until firm.
08 - Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
09 - Flatten each dough ball into a round and place a frozen piece of pistachio cream in the center. Wrap the dough around the filling to seal it completely.
10 - Place stuffed cookie dough balls on the baking sheet, leaving 2 inches for spreading. Press additional chocolate chunks, pistachios, and pistachio cream pieces on top.
11 - Bake cookies for 11-12 minutes, or until edges are set but centers remain soft. Sprinkle flaky salt on top immediately and let cool for 5 minutes. Serve warm for gooey centers.

# Notes:

01 - Freeze pistachio cream to achieve molten centers when baked.
02 - Sprinkle flaky salt to elevate chocolate flavors.
03 - Enjoy cookies warm for the best texture.

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