1-Getting Started: Prep Your Ingredients First, freeze the pistachio cream in thick layers or dollops for at least one hour to keep that gooey center intact. While that’s chilling, mix the dry ingredients in a separate bowl: 180 grams all-purpose flour, 1 tablespoon cornstarch, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. This step ensures the dough holds its shape and stays soft.

2-Mixing the Wet Ingredients: Next, combine 115 grams melted and slightly cooled unsalted butter with 100 grams brown sugar and 50 grams granulated sugar in a large bowl. Add 1 large egg at room temperature and 1 teaspoon vanilla extract, stirring until smooth. This creates a base that’s full of flavor and helps bind everything together.

3-Combining and Shaping the Dough: Now, add the dry ingredients to the wet mixture and stir gently. Fold in 100 grams roughly chopped semi-sweet or dark chocolate and 50 grams shelled and roughly chopped unsalted pistachios for extra crunch. Scoop the dough into balls, chill them for about an hour, then flatten each one. Place a frozen pistachio cream dollop in the center, seal the dough around it, and press on extra chocolate chunks, pistachios, and pistachio cream pieces on top. For tips on handling sticky dough, try our guide in Churro Cheesecake Cookies recipe.

4-Baking and Finishing Touches: Bake at 350°F for 11 to 12 minutes until the edges set but the centers stay soft. Sprinkle flaky salt on top right away to boost the flavors. Let the cookies cool on the sheet for 5 minutes before moving them they’re best warm for that gooey center or cooled for a firmer feel. To explore more baking ideas, check out Lemon Oatmeal Cookies for similar techniques.