Description
Delight in the rich, nutty flavor of Brown Butter Chocolate Pistachio Cookies, combining the deep aroma of browned butter with the crunch of pistachios and gooey semi-sweet chocolate in a soft, chewy cookie perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cinnamon (optional, for a warm spice)
Wet Ingredients
- 1/2 cup unsalted butter (1 stick)
- 1/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Add-ins
- 1/2 cup semi-sweet chocolate chips (or chopped chocolate)
- 1/2 cup shelled pistachios, chopped
Instructions
- Brown the Butter: In a small saucepan over medium heat, melt the butter while swirling occasionally. Continue cooking until it foams and turns golden brown with a nutty aroma, which takes about 5-7 minutes. Remove from heat and let it cool slightly to avoid cooking the egg in the next step.
- Prepare the Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, salt, and optional cinnamon until evenly combined. Set aside for later use.
- Mix Sugars and Wet Ingredients: In a large mixing bowl, whisk the brown sugar and granulated sugar together until combined. Then add the browned butter, egg, and vanilla extract, stirring until the mixture is smooth and well incorporated.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, gently folding and mixing until just combined. Avoid overmixing to keep the cookies tender.
- Add Chocolate and Pistachios: Stir in the semi-sweet chocolate chips (or chopped chocolate) and the chopped pistachios evenly through the dough. The dough will be slightly soft and sticky, which is ideal for texture.
- Chill the Dough (Optional but Recommended): For best results, refrigerate the dough for at least 30 minutes to help the cookies maintain their shape and concentrate the flavors.
- Preheat Oven and Prepare Baking Sheet: Heat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cookie removal.
- Scoop Dough: Using a tablespoon or cookie scoop, place portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake the Cookies: Bake the cookies for 10-12 minutes until the edges turn golden and the centers appear set. Avoid overbaking as they will continue to firm up while cooling.
- Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy them fresh or store in an airtight container.
Notes
- Chilling the dough is recommended for better flavor and shape but can be skipped if you’re short on time.
- Use high-quality butter for richer flavor during browning.
- You can substitute pistachios with walnuts or pecans if preferred.
- For larger cookies, increase baking time by a few minutes, checking often to avoid burning.
- Store cookies in an airtight container at room temperature for up to 5 days.
