Description
Delight in the rich, nutty flavors of Brown Butter Chocolate Pistachio Cookies. These gourmet treats combine the deep aroma of browned butter with the crunch of pistachios and melty semisweet chocolate chunks, creating the perfect indulgent dessert or holiday baking favorite.
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, browned and slightly cooled
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Add-ins
- 1 cup shelled pistachios, roughly chopped
- 1 1/2 cups semisweet chocolate chunks or chips
Instructions
- Brown the Butter: In a saucepan over medium heat, melt the butter and cook until it turns golden brown and emits a nutty aroma, about 5–7 minutes. Allow it to cool slightly before using.
- Mix Wet Ingredients: In a large mixing bowl, combine the browned butter with the dark brown sugar and granulated sugar. Beat until fully incorporated. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until evenly mixed.
- Form the Dough: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep cookies tender.
- Add Pistachios and Chocolate: Fold in the chopped pistachios and semisweet chocolate chunks evenly throughout the dough.
- Chill the Dough: Cover the dough and refrigerate for at least 1 hour to firm up and enhance flavor.
- Preheat Oven and Prepare Baking Sheets: Set your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Shape and Bake: Scoop tablespoon-sized portions of dough onto the prepared sheets, spacing each about 2 inches apart. Bake for 10–12 minutes until edges are golden but centers remain soft.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely.
Notes
- To boost flavor, lightly toast the pistachios before folding them into the dough.
- Semisweet chocolate can be substituted with dark or milk chocolate to suit your preference.
