Stuffed Pistachio Cookies (Print Version)

# Ingredients:

→ Cookie Base

01 - 180g all-purpose flour
02 - 1 tablespoon cornstarch
03 - ½ teaspoon baking powder
04 - ½ teaspoon baking soda
05 - ½ teaspoon salt
06 - 115g unsalted butter, melted and cooled
07 - 100g brown sugar
08 - 50g granulated sugar
09 - 1 large egg, at room temperature
10 - 1 teaspoon vanilla extract

→ Filling & Mix-ins

11 - 150g pistachio cream spread
12 - 100g semi-sweet or dark chocolate, roughly chopped
13 - 50g unsalted pistachios, shelled and roughly chopped
14 - Flaky salt for sprinkling

# Instructions:

01 - Line a plate with parchment paper. Spread the pistachio cream into a thick sheet or scoop it into small dollops. Freeze for at least 1 hour until solid. If spread into a sheet, cut into squares once frozen and return to the freezer.
02 - In a small bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.
03 - In a large mixing bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth. Add the egg and vanilla extract, whisking until the mixture is thick and glossy.
04 - Gradually add the dry ingredients to the wet ingredients, whisking until barely combined. Fold in the chopped chocolate and pistachios until just mixed. Using a 4-tablespoon cookie scoop, portion the dough onto a lined board. Refrigerate for about 1 hour until firm.
05 - Preheat the oven to 350°F (175°C). Flatten each chilled dough ball, place a frozen piece of pistachio cream in the center, and seal the dough around it. Top with extra chocolate chunks, pistachios, and additional frozen cream pieces if desired.
06 - Bake the cookies for 11-12 minutes, or until the edges are set but the centers remain soft. Immediately sprinkle with flaky salt while still warm. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.

# Notes:

01 - The pistachio filling will firm up as the cookies cool, so enjoy them warm for the gooiest centers.
02 - Choose a pistachio cream that contains thickeners to prevent it from being absorbed by the cookie dough.

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