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1
Make the cookies: Beat the butter and both sugars with a mixer until creamy.
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2
Beat in the milk and vanilla until combined.
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3
In a medium bowl, whisk the flour, cocoa, salt and baking soda.
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4
With the mixer on low speed, slowly add the dry ingredients to the butter mixture and beat until combined.
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5
Stir in the chocolate chips, if desired.
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6
Scoop the dough onto a sheet of wax paper
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7
and shape into a 2-inch-thick log.
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8
Wrap in the wax paper and refrigerate at least 2 hours or overnight.
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9
Preheat the oven to 350 degrees.
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10
Line a baking sheet with parchment paper.
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11
Slice the dough into 1/3-inch-thick rounds with a sharp knife.
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12
Place on the prepared baking sheet and bake 10 minutes.
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13
Cool the cookies for a few minutes on the baking sheet, then transfer to a rack to cool completely.
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14
Meanwhile, make the filling: Combine 3/4 cup pistachios, the mascarpone, ricotta, confectioners' sugar, vanilla and salt with a mixer on low speed until just blended; do not overmix or the filling will be too thick.
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15
(It can be prepared a day ahead and refrigerated.)
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16
To assemble, sandwich about 1/2 inch filling between 2 cookies.
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17
Repeat with the remaining cookies and filling.
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18
Roll the edges in the remaining 3/4 cup pistachios.
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19
Photograph by Jim Franco
