Cookie Preparation

• Freeze 1 tbsp. balls of pistachio cream for easier handling later.
• Brown the butter in a small saucepan over medium heat until amber in color.
• Transfer the brown butter to a bowl and chill in the freezer for 5 minutes.
• Whisk in both sugars once the brown butter has cooled a bit.
• Add the egg and vanilla, mixing until combined.
• Add flour, baking powder, baking soda, and salt; fold until a few streaks remain.
• Fold in chocolate and crushed pistachios until no flour streaks remain.
• Scoop out heaping 3 tbsp. scoops of dough, flatten, and place a frozen pistachio cream ball in the center.
• Fold the dough over the cream and chill for 30 minutes.
• Preheat the oven to 350°F / 175°C and place dough balls on a lined sheet.
• Top with melted pistachio cream if desired.
• Bake for 12-14 minutes until edges are golden brown.
• Let stand on the baking tray for at least 5 minutes before transferring to wire rack.
• Serve and enjoy!