Instructions

• Freeze 1 tablespoon scoops of pistachio cream on a parchment-lined sheet.
• Brown the butter in a small saucepan over medium heat until amber and speckled, then chill in the freezer for 5 minutes.
• Whisk brown butter with both sugars until well mixed.
• Add egg and vanilla, mix until smooth.
• Whisk together flour, baking powder, baking soda, and salt in separate bowl.
• Fold dry ingredients into wet just until combined, then stir in chocolate and pistachios.
• Scoop out heaping 3 tablespoon of dough, flatten, place frozen pistachio cream ball in center, and wrap dough around to seal.
• Chill the cookie dough balls in refrigerator for 30 minutes and preheat oven to 350°F / 175°C.
• Place chilled dough balls on parchment-lined sheet, top with more pistachio cream if desired.
• Bake 12–14 minutes until edges are golden brown.
• Let cookies cool on sheet 5 minutes before transferring to wire rack. Serve and enjoy!