01 -
Cream the brown sugar, granulated sugar, and unsalted butter together until fluffy and pale.
02 -
Work in the eggs one at a time, then mix in the vanilla extract.
03 -
Stir the flour, cocoa powder, baking soda, and salt together in another bowl.
04 -
Stir the dry mix into the wet ingredients until they just come together.
05 -
Gently fold chocolate chunks and chopped pistachios into the dough.
06 -
Grind pistachios in the food processor until they turn into a crumbly paste.
07 -
Add powdered sugar and softened butter, pulsing until it all comes together.
08 -
Slowly drizzle in the heavy cream while blending, until the filling is creamy. Set aside once ready.
09 -
Warm up your oven to 350°F (175°C), and line a baking sheet with parchment paper.
10 -
Flatten some cookie dough into a circle, drop a small dollop of the pistachio filling in the middle, and cover with another disc.
11 -
Pinch and smooth the edges of the dough discs together to lock the filling inside.
12 -
Space the cookies out evenly on your prepped tray so they don’t stick together while baking.
13 -
Let them cook for anywhere between 10 and 12 minutes, until the outer edges feel firm but the centers look soft.
14 -
Leave them on the baking tray for a bit, then transfer to a wire rack to cool entirely.