Cookie Preparation

• Prior to starting the cookies, freeze 1 tbsp. balls of pistachio cream for easier handling later.
• In a small saucepan set over medium heat, brown the butter until amber and speckled.
• Transfer brown butter to a mixing bowl and chill in the freezer for 5 minutes.
• Whisk in both sugars into the cooled brown butter.
• Whisk in the egg and vanilla until combined.
• Add flour, baking powder, baking soda, and salt; fold until flour streaks remain.
• Fold in chocolate and crushed pistachios until no flour streaks remain.
• Scoop heaping 3 tbsp. of cookie dough, flatten, and place a frozen pistachio cream ball in the center.
• Fold the overhanging cookie dough over the pistachio cream to trap it inside.
• Cover the dough balls and chill in the fridge for 30 minutes.
• Preheat the oven to 350°F / 175°C.
• Space the dough balls on a parchment-lined baking sheet and top with melted pistachio cream if desired.
• Bake for 12-14 minutes until edges are golden brown.
• Let cookies sit on the tray for at least 5 minutes before transferring to a wire rack.
• Serve and enjoy!