Brown Butter Pistachio Chocolate Chip Cookies

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Brown Butter Pistachio Chocolate Chip Cookies

Brown Butter Pistachio Chocolate Chip Cookies are rich, chocolatey treats featuring toasty brown butter and roasted pistachios. The edges are perfectly crispy, the center is perfectly chewy, and the pistachios add the perfect crunch and flavor.

Prep Time15

Cook Time10

Chill time1

Total Time1 25

Course: Dessert, Sweets

Cuisine: American

Servings: cookies

Calories: 307kcal

Author: Kathleen Higashiyama

Equipment

Ingredients

10 tablespoon butter cubed
¼ cup granulated sugar
¾ cup dark brown sugar packed
1 teaspoon vanilla extract
1 large egg room temperature
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 cup chocolate chips
¾ cup roasted pistachios finely chopped
flaky sea salt optional

Instructions

Prepare oven and baking sheet - Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
Make brown butter - Heat a skillet or saucepan on medium heat. Add the sliced butter to the pan and whisk as the butter cooks. The butter will foam then start to brown and form small brown flecks. The butter will be golden brown and have a nutty aroma. Remove from heat and pour the mixture into a measuring cup to confirm the liquid measures a half cup. If it’s under, stir in a little water until it reaches a half of a cup.
10 tablespoon butter
Whisk butter and sugar - In a mixing bowl or the bowl of a stand mixer, whisk the browned butter, granulated sugar, and brown sugar until light and fluffy. Reduce the speed to low and add the vanilla and egg until combined.
¼ cup granulated sugar, ¾ cup dark brown sugar packed, 1 teaspoon vanilla extract, 1 large egg room temperature
Mix dry ingredients - Fold in flour, baking powder, baking soda, and kosher salt until just mixed. Scrape the sides and bottom of the bowl with a silicone spatula to ensure all the ingredients are combined. Do not over mix or the dough will become dense. Fold in chocolate chips and finely chopped pistachios.
1½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt, 1 cup chocolate chips, ¾ cup roasted pistachios
Scoop - Use a cookie scoop, spoon, or measuring cup to scant scoop and form ¼ cup dough balls. Alternatively, you can make smaller cookies by forming 2 tablespoon (1¼ inch) dough balls. Place them on the baking sheet with at least 2 inches of space around each one to make room for spreading.
Chill - Cover the baking sheets loosely with wrap (e.g. a clean dish cloth, plastic wrap, beeswax wrap, foil, etc.) and refrigerate for at least one hour or as long as 2 days. This will allow the caramel flavor to develop.
Bake - Bake the cookies on the middle rack one tray at a time for 10-12 minutes. The edges will be deep golden brown and the tops a light golden brown. For a crispier cookie, bake for 1-2 minutes longer.
Remove and cool - Remove the cookies from the oven and allow them to cool until they are set. Repeat the process with the remaining cookie dough. Sprinkle finely chopped pistachios and flaky sea salt on top of each cookie while hot, if desired.
flaky sea salt

Notes

Storage

Store leftover cookies in an air-tight container and keep in a cool, dry place for up to 7 days. You can also freeze them for up to 1 month. To freeze, let the cookies reach room temperature then place them in a storage bag, press out the air, and seal them. When you are ready to eat them, let them thaw. To warm them, heat in the oven at 300°F for 2 to 3 minutes or microwave them briefly.

Baking Tips

Keep an eye on the brown butter as it cooks, it can bun easily.
Don't over-mix the dough or the cookies will be tough.
Bake on the middle rack for even baking. If you are baking more than one sheet of cookies, place the racks in the top and bottom thirds of the oven. Rotate the baking sheets halfway through to ensure the cookies bake evenly.
Make the cookies round by placing a large cookie cutter over the cookies as soon as they come out of the oven. Then make a swirling circular movement around the perimeter of the cookie to form a circle.

Nutrition