Ingredients
Method
- Preheat the oven to 350°F (180°C).
- Cream together the softened butter and sugars in a stand mixer until light and fluffy, about 2 minutes.
- Scrape down the sides, then add eggs, corn syrup, vanilla extract, and milk; mix until thoroughly combined.
- Gradually add all-purpose flour, Dutch cocoa powder, black cocoa powder, corn starch, baking soda, and salt; mix until a soft chocolate cookie dough forms.
- Portion the dough using a #24 scoop (3 Tbsp), roll into balls, and flatten slightly.
- Bake on a lined baking sheet for 9-12 minutes until the tops are set and no longer glossy; cool completely on the sheet.
- Prepare the pistachio topping by mixing pistachio butter and crushed kataifi until well combined.
- Once cookies are cool, spread the pistachio topping evenly onto the top of each cookie.
Notes
- For the softest cookies, avoid overmixing the flour once added. Mix just until combined. This prevents gluten from developing too much, keeping them tender.
- The pistachio topping works best when the cookies are completely cool. If they are even slightly warm, the topping may melt or slide off.
- If your dough feels too sticky to roll, chill it in the refrigerator for 15-20 minutes. This makes it easier to handle and shape, ensuring uniform cookies. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- The pistachio topping works best when the cookies are completely cool. If they are even slightly warm, the topping may melt or slide off.
- If your dough feels too sticky to roll, chill it in the refrigerator for 15-20 minutes. This makes it easier to handle and shape, ensuring uniform cookies. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.