Description
These Brown Butter Chocolate Pistachio Cookies are a gourmet treat featuring rich nutty browned butter combined with crunchy roasted pistachios and melty chocolate chips. With a perfect balance of sweet and salty flavors, these cookies have golden edges and a soft center that makes them irresistible for any holiday baking or everyday indulgence.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup chopped roasted pistachios
- 1 cup semi-sweet or dark chocolate chips
Instructions
- Browning the Butter: In a medium saucepan, melt the butter over medium heat, stirring often until it foams and turns golden brown with a nutty aroma, about 5 to 7 minutes. Immediately transfer the browned butter into a heatproof bowl and let it cool for 10 to 15 minutes.
- Mixing Wet Ingredients: Preheat the oven to 350°F and line baking sheets with parchment paper. In a large bowl, combine the cooled brown butter with brown sugar and granulated sugar until well mixed. Add eggs and vanilla extract, beating until the mixture is smooth.
- Combining Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Mixing Dough: Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Then fold in the chopped pistachios and chocolate chips evenly.
- Shaping and Baking: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing each about 2 inches apart. Bake for 10 to 12 minutes until the edges are golden and the centers are set.
- Cooling: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra flavor and texture, sprinkle a little flaky sea salt on top before baking.
- These cookies can be frozen for up to 3 months; thaw at room temperature before serving.
