Gallery

Difficulty

Low

Giant strawberry pistachio chocolate cookie

Name: Giant strawberry pistachio chocolate cookie
Yield: 12 servings

Delicious brown butter cookie with chocolate chips pistachio praline and strawberry jam

Pistachio praline

Pistachio

Strawberry jam

Chocolate chip

Cookie dough

/assets/images/recipes/strawberry-pistachio-cookie/1.webp

/assets/images/recipes/strawberry-pistachio-cookie/2.webp

/assets/images/recipes/strawberry-pistachio-cookie/3.webp

/assets/images/recipes/strawberry-pistachio-cookie/4.webp

Ingredients

Yields

12 servings

Pistachio praline

120 gr. pistachios
50 gr. vanilla or white sugar
15 gr. sunflower or neutral oil

Cookie dough

320 gr. all purpose flour
200 gr. butter
160 gr. cane or brown sugar
150 gr. dark chocolate chips (54%)
100 gr. eggs (2 uds.)
100 gr. pistachios
50 gr. pistachio praline
15 gr. freeze-dried strawberries
7 gr. baking powder
3 gr. salt

Assembly

50 gr. pistachio praline
50 gr. strawberry jam
30 gr. pistachios
30 gr. dark chocolate chips (54%)
10 gr. freeze-dried strawberries

Directions

Prep. time

35m

Pistachio praline
- 120 gr. pistachios
- 50 gr. vanilla or white sugar
- 15 gr. sunflower or neutral oil
- In a baking tray, evenly distribute the pistachios and bake at 150°C for 15 minutes.
- Once toasted, remove them from the oven and let them cool to room temperature.
- Meanwhile, in a saucepan, heat the sugar over medium heat until it turns into a deep amber caramel color.
- Then, turn off the heat and pour the caramel onto a baking tray lined with parchment paper and let it crystallize completely.
- When both previous preparations have cooled, chop the caramel and place it in a food processor along with the toasted pistachios.
- Process the mixture for a few minutes until you get a dense and uniform paste, then add the sunflower oil. Process until the mixture becomes liquid, smooth, and shiny.
- Store at room temperature until ready to use.
Cookie dough
- 320 gr. all purpose flour
- 200 gr. butter
- 160 gr. cane or brown sugar
- 150 gr. dark chocolate chips (54%)
- 100 gr. eggs (2 uds.)
- 100 gr. pistachios
- 50 gr. pistachio praline
- 15 gr. freeze-dried strawberries
- 7 gr. baking powder
- 3 gr. salt
- Start by toasting our butter in a saucepan over medium heat until it turns a light brown color and the butter solids lightly toast.
- Then, turn off the heat and transfer the butter to the mixing bowl. Let it cool to room temperature.
- Once cooled, add the sugar and eggs and mix until well combined.
- Next, add the pistachio praline, chopped pistachios, freeze-dried strawberries, and chocolate chips. Mix well.
- Finally, add the flour, baking powder, and salt in two additions and mix just enough to incorporate them into the dough.
- Store at room temperature until ready to use.
Assembly
- 50 gr. pistachio praline
- 50 gr. strawberry jam
- 30 gr. pistachios
- 30 gr. dark chocolate chips (54%)
- 10 gr. freeze-dried strawberries
- On a baking tray lined with parchment paper, place our cookie dough and flatten it into a disk around 28 cm in diameter and 1 cm thick.
- Now, sprinkle chopped pistachios, freeze-dried strawberries, and chocolate chips on top.
- Then, bake at 170°C for 15 minutes.
- Meanwhile, transfer the pistachio praline and strawberry jam to two closed pastry bags without a tip.
- After the baking time, remove the cookie from the oven, make small openings in the pastry bags with pistachio praline and strawberry jam, and inject them in small doses according to your taste all over the surface of the cookie.
- Put the cookie back in the oven and bake for 5 minutes.
- Remove from the oven and let it cool completely before transferring our cookie to a plate.
- Store at room temperature in a cool, dry place.

Pistachio praline

120 gr. pistachios
50 gr. vanilla or white sugar
15 gr. sunflower or neutral oil

Cookie dough

320 gr. all purpose flour
200 gr. butter
160 gr. cane or brown sugar
150 gr. dark chocolate chips (54%)
100 gr. eggs (2 uds.)
100 gr. pistachios
50 gr. pistachio praline
15 gr. freeze-dried strawberries
7 gr. baking powder
3 gr. salt

Assembly

50 gr. pistachio praline
50 gr. strawberry jam
30 gr. pistachios
30 gr. dark chocolate chips (54%)
10 gr. freeze-dried strawberries

Giant strawberry pistachio chocolate cookie

Pistachio praline

Cookie dough

Assembly

Pistachio praline

120 gr. pistachios
50 gr. vanilla or white sugar
15 gr. sunflower or neutral oil

Cookie dough

320 gr. all purpose flour
200 gr. butter
160 gr. cane or brown sugar
150 gr. dark chocolate chips (54%)
100 gr. eggs (2 uds.)
100 gr. pistachios
50 gr. pistachio praline
15 gr. freeze-dried strawberries
7 gr. baking powder
3 gr. salt

Assembly

50 gr. pistachio praline
50 gr. strawberry jam
30 gr. pistachios
30 gr. dark chocolate chips (54%)
10 gr. freeze-dried strawberries

Raspberry pistachio tart

Gianduja Sbriciolata torte

Blackberry sesame chocolate tart

Strawberry jam

Chocolate chip

Giant strawberry pistachio chocolate cookie

Pistachio praline

Cookie dough

Assembly

Pistachio praline 120 gr. pistachios 50 gr. vanilla or white sugar 15 gr. sunflower or neutral oil

Cookie dough 320 gr. all purpose flour 200 gr. butter 160 gr. cane or brown sugar 150 gr. dark chocolate chips (54%) 100 gr. eggs (2 uds.) 100 gr. pistachios 50 gr. pistachio praline 15 gr. freeze-dried strawberries 7 gr. baking powder 3 gr. salt

Assembly 50 gr. pistachio praline 50 gr. strawberry jam 30 gr. pistachios 30 gr. dark chocolate chips (54%) 10 gr. freeze-dried strawberries

You might be interested ...

Raspberry pistachio tart

Gianduja Sbriciolata torte

Blackberry sesame chocolate tart

Pistachio praline

120 gr. pistachios
50 gr. vanilla or white sugar
15 gr. sunflower or neutral oil

Cookie dough

320 gr. all purpose flour
200 gr. butter
160 gr. cane or brown sugar
150 gr. dark chocolate chips (54%)
100 gr. eggs (2 uds.)
100 gr. pistachios
50 gr. pistachio praline
15 gr. freeze-dried strawberries
7 gr. baking powder
3 gr. salt

Assembly

50 gr. pistachio praline
50 gr. strawberry jam
30 gr. pistachios
30 gr. dark chocolate chips (54%)
10 gr. freeze-dried strawberries