Pistachio Chocolate Cookies (Print Version)

# Ingredients:

→ Chocolate Thumbprints

01 - 1¼ cups (156g) plain flour
02 - ⅓ cup (33g) sifted dark cocoa powder
03 - 10 tablespoons (142g) soft unsalted butter
04 - ⅔ cup (140g) white sugar
05 - 1 large yolk (keep white for rolling in nuts)
06 - 1 teaspoon vanilla flavor
07 - ¼ teaspoon optional pistachio flavor
08 - ½ teaspoon fine sea salt
09 - ½ cup (60g) roughly chopped pistachios, optional

→ Pistachio Cream Filling

10 - 1.5 ounces (43g) chopped white chocolate
11 - 3 tablespoons (48g) pistachio spread
12 - 2 teaspoons (4g) powdered sugar, sifted
13 - ⅛ teaspoon optional pistachio essence
14 - ⅛ teaspoon fine salt
15 - ⅛ teaspoon optional vanilla powder

# Instructions:

01 - Set oven to 350°F. Cover a baking tray with parchment.
02 - Whip up butter and sugar until creamy. Mix in egg yolk and flavor choices. Blend sifted dry ingredients into the dough.
03 - Form little 1-inch balls. Either press for plain thumbprints or dip in egg white, coat in nuts, then press.
04 - Bake for 10-12 minutes until firm. While warm, press thumbprints deeper if needed.
05 - Melt white chocolate. Stir in pistachio butter, powdered sugar, salt, and extracts until smooth.
06 - Add about ½ teaspoon filling to each cookie. Wait 2 hours to set or chill for 15 minutes.

# Notes:

01 - A bit of milk can help if the dough won’t stick together.
02 - Store tight to enjoy for up to 5 days.

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