• Prepare the pistachio cream: Scoop 8 generous teaspoonfuls of pistachio cream onto a tray lined with cling film and freeze for at least 30 minutes.
• Make the cookie dough: In a large bowl, cream together butter, brown sugar, and white sugar until smooth. Mix in vanilla. Sift in flour, cocoa, cornflour, baking powder, baking soda, and salt. Stir in most of the chocolate chunks. Add the egg and mix until the dough comes together.
• Shape and fill: Divide dough into 8 portions. Flatten each portion, place a frozen pistachio cream in the center, and wrap the dough around it. Roll into balls and stud with remaining chocolate chunks. Freeze for at least 8 hours.
• Bake the cookies: Preheat oven to 180C/350F. Place cookies on a parchment-lined baking tray spaced apart. Bake for 11–14 minutes until edges are lightly golden. Let cool on the tray for 20 minutes.
• Decorate (optional): Warm extra pistachio cream and drizzle over the cookies. Sprinkle chopped pistachios on top.

Tips & Tricks

• Use soft butter for chewy cookies.
• Chill dough before baking for thick cookies.
• Don’t skip the pistachio cream — it’s the best part.
• Mix brown and white sugar for the perfect chewy texture.
• Freeze dough balls for make-ahead cookies.

Storage & Make-Ahead

• Store cookies in an airtight container for up to 3 days.

  Refrigerate for up to a week and warm before serving.

  Freeze cookie dough balls and bake straight from the freezer.