Salted Pistachio Nutella Cookies

A crunchy pistachio coating, a gooey Nutella filling and just enough cookie to hold it all together. Give this show-off a try.

• 20 generous tsp Nutella
• 3/4 cup unsalted butter, softened
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature
• 2 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 2 tsp cornstarch
• 1/2 tsp baking soda
• 1/2 tsp salt

For the salted-pistachio chocolate garnish

• 1 cup chocolate chips melted with 1 tbsp unsalted butter
• 1/2 cup unsalted, shelled pistachios, roughly chopped
• sea salt (to sprinkle)

INSTRUCTIONS

1. Line a dinner plate with waxed paper, and space 20 generous teaspoons of Nutella onto it. Place in the fridge to chill for 1 hour.
2. Preheat your oven to 350˚F, and line a large baking sheet with parchment paper.
3. Next, in a large bowl beat the butter and the sugars until fluffy. Add the eggs and vanilla, and beat again.
4. In a second bowl, whisk together the flour, cocoa powder, cornstarch, baking soda and salt. Add the dry ingredients to the wet, and mix until combined.
5. Scoop the dough into 20 balls, and use your thumb to make an indent in each of them.
6. Place a teaspoon of chilled Nutella in each indent, and seal the cookie dough around it.
7. Space the cookies 2 inches apart on the prepared baking sheet, and place in the preheated oven.
8. Bake for 10 to 12 minutes. Let cool on the sheet for 2 minutes before removing to a rack.
9. To decorate, dip one edge of each of the cooled cookies in melted chocolate, followed by chopped pistachios and a sprinkle of salt.