Chocolate Pistachio Cookies
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- Mixing bowls
- Large skillet
- Baking sheet
- Microwave-safe bowl
INGREDIENTS
- ½ cup milk chocolate, melted
- Reserved kadaif, toasted
- Toasted pistachios, chopped
Dough:
- ¼ cup/50 grams sugar
- ¼ cup/50 grams light brown sugar
- 5 ounces/140 grams unsalted butter, softened
- 1 large egg
- 1¾ cups/235 grams all-purpose flour
- ⅓ cup/50 grams pistachios, roughly chopped
- 2.5 ounces/70 grams milk chocolate, roughly chopped
- ½ teaspoon baking soda
- A pinch of salt
Filling:
- 5.3 ounces/150 grams white chocolate, chopped
- 1½ cups/150 grams kadaif, shredded phyllo dough
- 3½ tablespoons/50 grams unsalted butter
- ¼ cup/50 grams pistachio paste
INSTRUCTIONS
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2 to 3 minutes. Beat in the egg until just combined. Add the flour, baking soda, salt, pistachios, and chopped milk chocolate. Mix until a soft dough forms. Chill the dough for at least 30 minutes.
- In a large skillet, melt the butter over medium heat. Add the kadaif and cook, stirring constantly, until golden brown and crisp, about 5 to 7 minutes. Transfer to a bowl and reserve 3 tablespoons for garnish. Let the rest cool slightly.
- Melt the white chocolate in a microwave-safe bowl using short pulses, stirring between each. Stir the melted chocolate and pistachio paste into the kadaif until fully combined. Spoon the mixture into silicone molds or shape into flattened discs using a spoon. Freeze until firm.
- Heat the oven to 355°F (180°C).
- Scoop 2-tablespoon portions of the chilled cookie dough and flatten slightly with your hands. Place a disc of frozen filling in the center of each and fold the dough around it to enclose. Arrange the cookies on a parchment-lined baking sheet, spacing them well apart.
- Bake for 8 to 10 minutes, or until the edges are set but the centers remain soft. Let the cookies cool completely.
- Dip each cooled cookie partially in melted milk chocolate. Sprinkle with the reserved toasted kadaif and chopped pistachios.
FAQ
What can I use instead of kadaif if I can’t find it?
The best substitute is thin vermicelli noodles broken into small pieces and lightly toasted in butter until golden and crisp. They won’t have quite the same flaky texture, but they provide similar crunch in the filling of chocolate pistachio cookies. Alternatively, you could try using crushed phyllo sheets or even crisped shredded wheat cereal for texture.
Can I freeze chocolate pistachio cookies before baking?
Once assembled and filled with the pistachio kadaif center, place the cookies on a parchment-lined tray and freeze until solid. Transfer to a sealed container or freezer bag and store for up to 2 months. When ready to bake, place them directly on a baking sheet and add 2 to 3 extra minutes to the bake time.
How do I store chocolate pistachio cookies?
Store chocolate pistachio cookies in an airtight container at room temperature for up to 3 days. To maintain their texture, avoid stacking them while the chocolate coating is still soft. If your kitchen is warm, you can refrigerate the cookies to prevent the chocolate from melting, but bring them to room temperature before serving for the best flavor. For longer storage, freeze the baked cookies for up to 1 month, placing parchment between layers to prevent sticking.
Can I make chocolate pistachio cookies gluten-free?
Yes, the cookies can be adapted to be gluten-free by substituting the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum or a similar binder. Make sure the kadaif used in the filling is also gluten-free, though most commercial kadaif contains wheat. If you can’t find a gluten-free alternative to kadaif, use gluten-free rice vermicelli or crushed gluten-free cereal for texture. Always double-check the labels of the pistachio paste and chocolate to ensure they are gluten-free as well.
Why do the cookies need to stay soft in the center?
The cookies should stay soft in the center to contrast with the crunchy kadaif filling and deliver the rich, tender texture that defines chocolate pistachio cookies. Overbaking will dry them out and dull the flavors. The cookies will continue to set as they cool, so take them out of the oven when the edges are set and the centers are still a little underdone. This creates the ideal bite: crisp edges, a chewy center, and a creamy, textured pistachio surprise inside.
Can I make these cookies without a stand mixer?
You can use a large mixing bowl and a sturdy spatula or hand mixer to cream the butter and sugars until light. Beat in the egg thoroughly, then mix in the dry ingredients by hand or on low speed. The dough will be slightly stiff, so take your time ensuring it’s evenly mixed.
Is pistachio paste the same as pistachio butter?
Pistachio paste and pistachio butter are similar but not identical. Pistachio paste is typically made from finely ground pistachios and sugar, resulting in a smoother, sweeter, more concentrated product used for baking and confections like chocolate pistachio cookies. Pistachio butter is often made from just pistachios (sometimes with oil or salt), has a looser texture, and is less sweet. If substituting pistachio butter for paste, you may need to adjust the sweetness in the recipe slightly and ensure it’s thick enough to hold its shape in the filling.
Can I prepare the pistachio kadaif filling in advance?
The filling can be made in advance. You can prepare the kadaif as directed and mix it with the white chocolate and pistachio paste. Once shaped into discs or scooped onto a tray, freeze until solid and transfer to a sealed container or freezer bag. They can be stored for up to 1 month.
