Single Serve Giant Pistachio Cookie Recipe
Crave a giant, gooey NYC-style cookie just for you? Our single-serve pistachio cookie recipe is the ultimate solo treat. Get this easy, decadent recipe!
Single Serve Giant Pistachio NYC Cookie
Rated 5.0 stars by 1 users
Category
Cookies
Cuisine
American
Servings
1
Prep Time
15 minutes
Cook Time
10 minutes
Calories
810
A forward by team Black Milk:
Your Personal NYC Dream: The Giant Single-Serve Pistachio Cookie
Sometimes you need a truly epic treat, but you don't want to bake a whole batch. We get it. That's why we've created the ultimate solo indulgence: the Single-Serve Giant Pistachio Cookie. This recipe captures the heart and soul of the iconic New York City bakery cookie—impossibly thick, with a crisp golden edge and an outrageously soft, gooey centre—but makes just one perfect, giant cookie for you to enjoy.
Inspired by the legendary 6-ounce cookies that took over Manhattan, our version is loaded with the rich, nutty flavour of our signature Black Milk Pistachio Cream, both swirled into the dough and melted on top for a double dose of deliciousness. This isn't just a cookie; it's a statement. It's a warm, decadent, and deeply satisfying dessert experience, perfectly portioned for one. Get ready to treat yourself!
Soph’s Goodies
Ingredients
-
30g Margarine
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25g Light Brown Sugar
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14g Caster Sugar
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1/2 Tsp Vanilla Extract
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1 Medium Egg Yolk
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70g Plain Flour
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3g Cocoa Powder
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1/2 Tsp Baking Powder
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1/4 Tsp Bicarbonate of Soda
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50g Milk Chocolate Chips
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1 Tbsp of Black Milk Pistachio Spread
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1 Tsp Black Milk Pistachio Spread
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2-3 Chopped Pistachios
DECORATION INGREDIENTS
Directions
Firstly, take out a medium sized plate and place a piece of baking paper on top.
Add a large tablespoon of the Pistachio Spread onto your plate (use the photo provided for a size guide). Then add the ball of spread to the freezer until needed.
Next, move on to making the cookie dough. Add the margarine and both sugars into your mixing bowl, then combine them together by balloon whisk or with an electric mixer until smooth.
Add in the vanilla extract at this stage.
Next, add in your egg yolk. Then mix again until incorporated. It doesn’t matter if the mixture looks curdled at this stage.
Pour in your sifted flour, baking powder and bicarbonate of soda. Then mix again until a dough has formed. You should be able to pick up your dough easily and it should not be sticky.
Add in your milk chocolate chips, then mix again to combine.
Next, split your cookie dough in half and place them in two separate bowls.
Add 3 grams of cocoa powder to one of the bowls. Then combine it with the cookie dough, until you have chocolate dough.
Take both your vanilla and chocolate dough and roll them together to create a marbled cookie dough ball.
Next, retrieve your ball of pistachio spread from the freezer.
Place the ball of frozen spread in the centre of your flattened cookie.
Once done, shape the dough back into a ball, ensuring it fully covers the filling.
Freeze your stuffed cookie for 45 minutes. This step is essential when creating thick cookies as freezing prevents them from spreading when in the oven.
Preheat your oven to 200°C (or 180°C for fan ovens) 15 minutes before the cookies have finished freezing.
While you are waiting, line a Baking Tray with Parchment Paper.
Remove the cookie from the freezer and place it onto your baking tray.
Bake your cookie for 8-10 minutes. You will know it’s done when it’s a light golden colour.
Once baked, do not remove the cookie from the tray.
Allow the cookie to cool for at least 10 minutes before decorating.
Spoon 1 tsp of pistachio spread onto the top of the cookie.
Finally, chop up 2 pistachios into small pieces and sprinkle onto the cookie.
Once decorated, allow the cookie to cool completely on the tray for a minimum of 1 hour so that the spread can firm up and the toppings can set.
Then it is ready to enjoy! This cookie will last 5-7 days in an airtight container and can also be frozen.
Recipe Video
@sophsgoodies You guys HAVE to try this GIANT single serve pistachio nyc cookie🤩 it’s going to change your life! Recipe: - 30g margarine - 25g brown sugar - 14g caster sugar - 1/2 tsp vanilla extract - One egg yolk - 70g plain flour - 3g of cocoa powder - 1/2 tsp baking powder - 1/4 tsp bicarbonate of soda - 50g milk choc chips - 1 jar of pistachio spread - 2 pistachios to decorate #giant #singleserve #pistachio #nyccookies #stuffedcookies #cookies #singleservecookie #recipe #tutorial ♬ Pirouette - James Quinn
Recipe Note
Your Guide to the Perfect Giant Cookie: FAQs
What is an "NYC-Style" cookie and what's its history?
The "NYC-style" cookie refers to a specific type of giant, thick, and chunky cookie famous for its unique texture—crispy on the outside and gooey on the inside. This style was made famous in the mid-1990s by a small but now legendary New York City bakeshop, Levain Bakery. The founders, training for triathlons, created a massive 6-ounce cookie as a high-calorie treat to fuel their workouts. This cookie's incredible texture and size created a cult following, turning it into a global phenomenon and the benchmark for a truly decadent, bakery-style cookie. Our recipe channels that same spirit into a single, perfect pistachio version.
What’s the secret to getting a thick, gooey cookie?
For that signature NYC texture, the key is temperature and technique. Using cold butter is essential, as it prevents the cookie from spreading too much and helps it stay thick. It's also important not to over-mix the dough; you want to keep it dense, not light and airy. Finally, chilling the dough ball before baking is crucial. This helps the outside cook to a perfect crisp while protecting the centre, ensuring it stays soft and gooey.
Can I bake this in an air fryer?
Yes, this single-serve recipe is perfect for an air fryer! Place the chilled dough ball on a small piece of parchment paper in the air fryer basket. Bake at around 160°C (320°F) for 10-12 minutes, or until the edges are golden but the centre is still soft.
Why does the recipe use both baking powder and bicarbonate of soda?
Baking powder provides the primary "lift," helping the giant cookie rise and become thick. Bicarbonate of soda (baking soda) helps the cookie spread just enough to form those desirable crispy edges and also contributes to its golden-brown colour. The combination of the two creates the perfect texture.
My cookies always spread flat. How can I keep them thick?
This is a common issue, but it's easy to fix! The number one reason cookies spread is that the fat (butter) in the dough melts too quickly in the oven. To prevent this and get that signature thick, chunky NYC-style cookie, follow these tips:
Chill Your Dough (Most Important!): You've got it exactly right! Chilling the dough ball is the most crucial step. Place it in the fridge for at least an hour or in the freezer for 30 minutes until it's cold and firm. Baking from cold solidifies the butter, meaning it melts much slower, allowing the cookie to set its shape before it can spread flat.
Start with Cold Butter: Make sure your butter is cold and cubed when you start mixing. Softened or melted butter will always lead to flatter cookies.
Don't Over-mix: When you cream the butter and sugar, only mix until they are just combined. Over-mixing whips in too much air, which weakens the dough's structure and encourages it to collapse and spread.
Use Parchment Paper: Always bake cookies on a tray lined with parchment paper. A greased tray will encourage the dough to spread, while parchment provides a bit of friction for the cookie to grip onto.
Nutrition
Nutrition
- Serving Size
- 1 Cookies
- per serving
- Calories
- 810
- Fat
- 46 grams
- Carbs
- 88 grams
- Sugar
- 55 grams
- Protein
- 13 grams
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