01 -
Put parchment on a plate. Scoop the pistachio spread on it and flatten into a thick layer or drop spoonfuls if it's already thick. Pop in freezer overnight or at least 1 hour. Chop the frozen spread into chunks and keep in freezer until you need them.
02 -
Grab some parchment paper and line a plate or cutting board where you'll chill your cookie dough later.
03 -
Grab a small bowl and mix your flour, cornflour, baking powder, baking soda and salt. Put it aside for now.
04 -
In a big bowl, mix your cooled melted butter with both sugars until they're well combined. Drop in your egg and vanilla. Mix until it looks thick and smooth.
05 -
Pour your flour mix into the wet ingredients and stir just until you can still see some flour spots.
06 -
Use a spatula to gently mix in the chocolate and pistachios. Don't overmix - just stir until everything's barely combined.
07 -
Use your 4-tablespoon scoop to make dough balls. Place them on your lined board and stick them in the fridge for about an hour until they're firm.
08 -
Turn your oven on to 350°F (175°C). Line your baking sheet with some parchment.
09 -
Take a chilled dough ball and flatten it. Put a chunk of frozen pistachio spread in the middle, then wrap the dough around it completely.
10 -
Put your stuffed dough balls on the baking sheet with 2 inches between them. Press extra chocolate pieces, pistachios, and bits of frozen pistachio spread on top.
11 -
Bake for 11-12 minutes - you want set edges but soft centers. Sprinkle flaky salt on them right away when they come out. Let them cool on the tray for 5 minutes before eating warm, or cool them completely.