Here is another version of cookies, with a different recipe, but always a bit thick, little crispy outside and really soft inside. 

This time I used less Muscuvado sugar, and more Cassonade, in order to have a nice and strong taste of pistachio. The soft caramel on the top is optional, but the few drops make these cookies really irresistible…

Zoom

This cookie is made of:

  • a cookie dough with pistachio paste
  • pistachio and Dulcey chocolate chunks
  • soft caramel

Cookie dough

This dough is really easy to prepare. You can use just a spatula and a mixing bowl instead of the stand mixer. You can also prepare it in advance and store it in the freezer for a maximum of two weeks.

Print Recipe
Prep Time 10 mins
Cook Time 15 mins
Resting Time 30 mins
Total Time 55 mins
Course Breakfast, Dessert, Snack
Cuisine American, French
Servings 21 cookies
Calories 205 kcal

Equipment

  • Scale
  • Stand mixer with flat beater
  • Sieve
  • Big baking tray
  • Silicon mat or baking paper

Ingredients
  

  • 130 g Butter At room temperature
  • 4 g Table salt
  • 40 g Muscovado sugar Barbados sugar, if not available use moist brown sugar
  • 140 g Cassonade Unrefined cane brown sugar
  • 65 g Pistachio paste Preferably plain without added sugar
  • 100 g Egg Two small eggs
  • 345 g Flour
  • 7 g Bicarbonate of soda
  • 100 g Pistachio Without shell
  • 80 g "Dulcey" chocolate pistoles Valrhona chocolate 32%

Instructions
 

  • Preheat the oven at 165°C.
  • While the oven is heating, you can roast the pistachios for 10 minutes.
  • Bring the butter cut into cubes to room temperature.
  • Place the butter once soft in the bowl of the stand mixer equipped with the flat beater.
  • Add the salt, Muscovado sugar, cassonade and pistachio paste. Mix until getting a creamy texture.
  • Add the eggs one by one.
  • Sieve the flour TOGETHER with the bicarbonate of soda. Add them to the previous mix.
  • Chop roughly 80g of the pistachios and 50g of Dulcey chocolate (leave the rest for the finishing). Add to the mix.
  • Form balls of 45g each. If the dough is too soft, place in the fridge for 5 or 10 minutes.
  • Place the balls on the tray covered with silicon mat or baking paper. You need to leave enough space as the dough will melt during the cooking.
  • Flatten them slightly and place them in the fridge for 30 minutes.
  • Bake for 15 minutes. Check the doneness: the cookies should be soft, just little bit gold color.
  • As soon as they are done, transfer them onto a wire rack to cool.

Notes

Please refer to the Additional comments below.
Keyword Caramel, Cookies, Dough, Pistachio

Soft caramel

For this recipe you will need a small quantity of caramel, but I do not recommend to prepare it with smaller proportions of ingredients, otherwise the texture will be different. You can prepare it in advance and store the leftovers in a glass jar in the refrigerator for a week, or freeze it for a maximum of one month. You can use it for many recipes as a sauce (with a chocolate fondant for instance) or for your tarts… Please check detailed recipe here.

Print Recipe
Prep Time 5 mins
Cook Time 15 mins
Resting Time 2 hrs
Total Time 2 hrs 20 mins
Course Breakfast, Dessert, Snack
Cuisine French
Servings 1 Jar of 200g
Calories 210 kcal

Equipment

  • Scale
  • Saucepan
  • Whisk
  • Thermometer
  • Stainless steel (or ceramic) container
  • Cling wrap

Ingredients
  

  • 1 g Gelatin Gold strengh (200 bloom)*
  • 17 g Glucose syrup
  • 95 g Granulated sugar
  • 95 g Whipping cream
  • 17 g Butter
  • 3 g Fleur de sel French sea salt

Instructions
 

  • Soak the gelatin in cold water for 15 minutes.
  • Boil the cream.
  • Place the glucose syrup in the saucepan and melt it over a medium heat (without boiling it).
  • Add the sugar. Let it melt and camaelize until getting a nice dark golden amber color. You can press (not stir!) the sugar with the whisk to help it melt uniformly.
  • Add the butter and the salt and stir with the whisk.
  • Add the hot cream and cook until 106°C and transfer it immediately (to stop the cooking process) in a stainless steel (or ceramic) container preferably large and not too deep.
  • Wring gently the gelatin and dissolve it in the caramel.
  • Cover directly to the surface with cling wrap and let it set in the refrigerator for at least 2 hours.

Notes

Please refer to the Additional comments below.
Keyword Caramel

Montage

Once the cookies cooled, add some caramel (it depends on your taste and hunger…) and decorate with the rest of the pistachios and chopped Dulcey chocolate. 

Bon appétit!