Thick Chocolate Chip Cookies and More Pressure Cooker Delights
These thick chocolate chip cookies with gooey pistachio centers are baked right in your pressure cooker for a soft, chewy texture. Inspired by Dubai’s viral chocolate bar, they are crisp on the outside and rich on the inside, making them perfect for dessert lovers everywhere.
Equipment
- 1 Mixing bowl Large
Ingredients
Cookie Dough and Filling
- 200 g Unsalted butter softened
- 125 g Light brown sugar
- 100 g White caster sugar
- 2 Eggs large, room temperature
- 250 g Self-raising flour
- 100 g Plain flour
- 50 g Cocoa powder
- 0.5 teaspoon Salt
- 100 g Milk chocolate chips
- 1 teaspoon Unsalted butter for filling
- 2 Filo pastry sheets 75 grams
- 200 g Pistachio cream
Instructions
Instructions
- Melt butter in saucepan, tear in filo pastry, toast until golden and crisp.
- Microwave pistachio cream until soft and stir into toasted filo. Set aside to cool.
- In a bowl, combine softened butter, sugars. Mix until sandy texture.
- Mix in eggs, then fold in dry ingredients: flours, cocoa, salt.
- Fold in chocolate chips. Chill if needed. Flatten tablespoon of dough, place filling, shape into ball.
- Freeze dough balls for 90 minutes for minimal spread while baking.
- Preheat oven to 200°C. Bake cookies 12–15 mins until edges set. Cool on tray 15 mins.
- Microwave pistachio cream and drizzle over cooled cookies. Enjoy!
Notes
Store cookies in an airtight container at room temp for 3 days or freeze wrapped individually. Use preheated tray for even baking.