But ever since we started making this version: with rich, dark chocolate chunks and full-bodied, flavorful pistachio–we haven’t been able to go back to the original. A few tips to the perfect texture: chill the dough in the fridge to make it easier to shape; use the plastic wrap to shape and smooth; and when you’re ready to slice, use a serrated knife and work in a back-and-forth sawing motion to separate the chocolate without crumbling the cookie.
Difficulty: Moderate
Overall Time: 5 hrs 55 min
Prep Time: 25 min + 4 hrs 45 min chilling time
Cook Time: 20 min + 25 min cooling time
Serves: Makes 36 cookies
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