• Line a cookie sheet or baking mat with parchment paper or baking paper. Spoon dollops of the pistachio cream spread onto the sheet - each should be about 1-2 teaspoons in size. Place in the freezer.

Make the Cookie Dough

• Chop the pistachios using a sharp knife.
• In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda and salt. Set aside.
• In a large bowl, beat together the butter, brown sugar and granulated sugar until creamed.
• Mix the egg and vanilla extract into the butter mixture.
• Add the flour mixture to the butter mixture. Beat together, starting with the mixer on a low speed and gradually increasing to medium speed.
• Measure out about 1/3 cup of the chopped pistachios. Add 1/3 cup chopped pistachios and 1/2 cup chocolate chips to the dough. Stir into the dough using a rubber spatula or wooden spoon.

Assemble the Dough Balls

• Line a cookie sheet with parchment paper or baking mats. Scoop out about 1 1/2 tablespoons of dough (I use a cookie scoop for this) and flatten slightly.
• Take 1 frozen dollop of pistachio spread out of the freezer and place in the middle of the dough disc. (Keep the pistachio spread dollops in the freezer - only taking out one at a time to ensure that they stay frozen and are easier to work with).
• Pinch the sides of the cookie dough around the dollop of frozen pistachio spread. You may need to add an extra teaspoon or two of dough. You want the pistachio spread dollop to be wrapped in dough, but a little peaking out and visible at the top.
• Repeat the process with the rest of the dough balls.
• Place the cookie sheet in the freezer for 15-30 minutes, or until the cookies are firm. After the cookie dough balls are firm, you can optionally place them in a freezer bag and freeze for up to 2 months.

Baking

• When ready to bake, preheat the oven to 350F (180C). Line cookie sheets with parchment paper or baking mats (if not already).
• Ensure that the cookies are at least 2 inches apart on the lined cookie sheets.
• Bake 1 cookie sheet at a time (cookies frozen) in the middle of the oven for about 12-14 minutes, or until the tops look just set (apart from the pistachio cream spread.
• Remove the cookie tray from the oven. Optionally, take a round cookie cutter or cup (larger than the cookies) and place around the cookie. Then gently draw a circle with the cookie cutter to gently nudge the cookie into a round shape. Place a few extra chocolate chips on top of each cookie, then sprinkle with the remaining chopped pistachios.