Pistachio Stuffed Cookie
Ingredients
Method- 255g Butter at room temperature
- 170g Granulated Sugar
- 170g Brown Sugar
- 100g Eggs at room temperature
- 4g Vanilla Paste
- 311g Flour
- 57g deZaan True Dark cocoa powder
- 5g Salt
- 5g Baking Soda
- 224g Pistachio Paste
- Cocoa Nibs (to garnish)
- Chopped Pistachio (to garnish)
- Sea Salt (to garnish)
- Cream the butter and both sugars with a paddle attachment until light and fluffy on medium speed.
- Mix in the eggs and vanilla on low speed until combined.
- Sift the flour, deZaan True Dark cocoa powder, salt and baking soda. Add into the batter and mix on low until just combined. Mix the rest by hand with a rubber spatula, be sure to scrape the sides and bottom.
- Scoop and flatten.
- Place a scoop of pistachio paste (15g) in the center of one flatten cookie dough. Top with another flattened cookie dough and pinch the edges to seal.
- Shape into an even round. Chill.
- When ready to bake, roll the chilled cookie dough in cocoa nibs and crushed pistachios. Sprinkle the top with sea salt. Bake at 180°C/350°F for about 6-7 minutes.
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