🍪 Pistachio-stuffed brownie cookies
Ingredients
- 360 g icing sugar
- 50 g unsweetened cocoa powder
- 1/2 tsp salt
- 120 ml egg whites (about 3 large eggs)
- 1 tsp vanilla extract
- 90 g semisweet chocolate chips
- 4 to 5 tbsp pistachio butter
Method
- Preheat the oven to 190 °C (375 °F). Line two trays with parchment and oil it lightly: these cookies stick.
- Whisk the egg whites and icing sugar at length, until smooth, glossy and the sugar is COMPLETELY dissolved. That is where the crackly top comes from; undissolved sugar and the effect is lost.
- Add the cocoa, salt and vanilla, then fold gently. The batter should look like thick brownie batter, not cookie dough.
- Fold in the chocolate chips.
- Scoop about 2 tbsp of batter per cookie, spaced well apart: they spread a lot.
- Bake 2 min at 190 °C, then drop to 175 °C (350 °F) and bake 8 to 9 min more. The tops should be shiny and crackled, the centres still soft.
- Cool 5 min on the tray before moving them to a rack.
- Once cold, spread about 1 tbsp of pistachio butter on one cookie and sandwich with another.
Adapted from theChefoutWest (YouTube)
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