FULL RECIPE TUTORIAL: https://linktw.in/dmlUQb
Ingredients
(All measurements in grams for best accuracy)
Dough
– 13g butter
– 144g shortening
– 317g sugar
– 350g flour
– 7g baking soda
– 7g cornstarch
– 4g salt
– 47g Dutch cocoa powder
– 16g jet black cocoa powder
– 109g eggs
– 10g vanilla extract
– 10g vegetable oil
Mix-Ins
– 150g mini semi-sweet chocolate chips
– 100g mini Hershey’s Kisses
– 56g pistachios (roughly chopped)
Core Filling
– 113g pistachio butter
– 113g vanilla frosting
– 28g kataifi (shredded phyllo dough), lightly toasted
Topping
– Crushed pistachios (for garnish)
Directions
- Cream butter + sugar until light and fluffy. Add in shortening and mix until fully incorporated.
- Add eggs, vanilla, and vegetable oil—blend until smooth.
- Mix in cocoa powders, cornstarch, baking soda, and salt.
- Gradually add flour, scraping the bowl between additions.
- Fold in chocolate chips, mini Kisses, and chopped pistachios.
- To shape, scoop dough and press into a shallow cup. Fill the center with your pistachio-vanilla-kataifi filling (you can mix all three or choose your favorite). Seal the edges and roll into a ball.
- Chill dough balls in the fridge for 1–2 hours.
- Preheat oven to 400°F. Bake for 18–24 minutes until set and slightly cracked.
- Cool on a rack for 10 minutes—or devour warm for gooey magic.
by fatandweirdcookieco