Pistachio Filling

1. Line a plate with parchment paper.
2. In a bowl, combine all of the ingredients. Using a 1-tbsp (15 ml) ice cream scoop, shape the mixture into 10 balls. Place on the plate, evenly spaced out. Refrigerate for 30 minutes.

Cookies

1. In another bowl, combine the flour, cocoa powder, baking soda and salt.
2. In a third bowl, combine the butter and brown sugar with an electric mixer. Add the egg and mix well. With the machine running on low speed, or with a wooden spoon, stir in the dry ingredients.
3. Using a 3-tbsp (45 ml) ice cream scoop, shape the mixture into balls and place on a baking sheet lined with a silicone mat or parchment paper, evenly spaced out. Flatten slightly.
4. Place a ball of pistachio filling at the centre of each cookie. Using your hands, close the cookie around the pistachio filling. Reshape into a ball to seal in the filling. Flatten slightly. Refrigerate for 1 hour or freeze at this point, if desired (see Chef’s tip).
5. With the rack in the middle position, preheat the oven to 375°F (190°C) on convection mode. Line a second baking sheet with a silicone mat or parchment paper.
6. Divide the cookies between both baking sheets, evenly spaced out.
7. Bake one sheet at a time for 10 to 12 minutes or until cooked around the outside but still soft at the centre, rotating the baking sheet halfway through cooking. Let the cookies cool on the baking sheet. The cookies will keep for 3 days in an airtight container at room temperature.

Chef’s tip

Once the raw cookies are frozen, transfer them to an airtight container. They will keep for 3 months in the freezer. You can bake them from frozen by adding 4 minutes to the cooking time for a total of 14 to 16 minutes.