Gooey stuffed chocolate chip cookies (Print Version)

# Ingredients:

01 - 150 g pistachio cream spread
02 - 180 g all-purpose flour
03 - 1 tablespoon cornstarch
04 - ½ teaspoon baking powder
05 - ½ teaspoon baking soda
06 - ½ teaspoon salt
07 - 115 g unsalted butter, melted and cooled
08 - 100 g brown sugar
09 - 50 g granulated sugar
10 - 1 large egg, room temperature
11 - 1 teaspoon vanilla extract
12 - 100 g semi-sweet or dark chocolate, roughly chopped
13 - 50 g unsalted pistachios, shelled and roughly chopped
14 - Flaky salt, for sprinkling

# Instructions:

01 - Line a plate with parchment paper. Pour the pistachio spread on top and spread it into a thick sheet. If your pistachio spread is thick enough, you can also scoop it out into small dollops with a spoon. Freeze for at least 1 hour or overnight until solid. If you've gone with the sheet method, use a knife to cut the frozen sheet into squares and pop it back in the freezer until needed.
02 - Line a cutting board or plate with parchment paper. This will be used to chill the cookie dough on. Set aside.
03 - In a small bowl, stir together flour, cornstarch, baking powder, baking soda, and salt. Set aside.
04 - In a large mixing bowl, add the melted and cooled butter, brown sugar, and granulated sugar. Whisk until combined. Add the egg and vanilla extract. Whisk until smooth and thick.
05 - Add the flour mixture and whisk until just barely combined with some flour patches left.
06 - Add the chopped chocolate and chopped pistachios. Switch to a spatula to fold the chocolate and pistachios in and finish mixing the dough until just combined.
07 - Use a 4-tablespoon cookie scoop to scoop the cookie dough. Release the cookie dough balls onto your lined board. Chill the dough in the fridge for about 1 hour or until firm.
08 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
09 - Use your fingers to press a dough ball into a flat round. Place a frozen stack (or a dollop) of pistachio cream (about 3-4 squares depending on the thickness) in the middle and close the cookie dough around it to seal it in the middle.
10 - Place the stuffed cookie dough balls on your lined baking sheet, leaving about 2" in between each cookie for spreading. Press a few more chocolate chunks, pistachios, and frozen pistachio cream chunks on top of each cookie dough ball.
11 - Bake cookies for about 11-12 minutes or until the edges are set but the cookies are still soft. Immediately sprinkle with flaky salt. Let the cookies cool on the baking sheet for 5 minutes and then enjoy them warm for gooey centers or let them cool. The pistachio filling will firm up as they cool.

# Notes:

01 - Pistachio cream: There are many different variations of pistachio cream, pistachio spread, pistachio spreadable cream, or pistachio butter and they all seem to use those names interchangeably. What you want is a sweetened or unsweetened thick pistachio spread. It should contain some thickeners in the ingredients which will prevent it from being absorbed by the cookie and give you a nice gooey filling.

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