Description
Delight in these Brown Butter Chocolate Pistachio Cookies, a perfect blend of nutty browned butter, rich semi-sweet chocolate, and crunchy pistachios. These cookies offer a warm, aromatic flavor with a subtle hint of cinnamon, ideal for an indulgent homemade treat that balances sweetness and texture.
Ingredients
Scale
Butter and Sugars
- 1/2 cup unsalted butter (1 stick)
- 1/4 cup brown sugar, packed
- 1/4 cup granulated sugar
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cinnamon (optional)
Wet Ingredients
- 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 unsalted butter, swirling occasionally. Continue cooking until the butter foams and turns golden brown, releasing a nutty aroma, about 5-7 minutes. Remove from heat and let it cool slightly to avoid cooking the egg in the next steps.
- Prepare the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and optional cinnamon to ensure they are evenly distributed.
- Make the Cookie Dough: In a large mixing bowl, whisk the brown sugar and granulated sugar until combined. Add the browned butter, followed by the egg and vanilla extract, mixing until smooth and fully integrated.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently just until combined to avoid overworking the dough, which can toughen the cookies.
- Add Chocolate and Pistachios: Fold in the semi-sweet chocolate chips or chopped chocolate and the chopped pistachios evenly throughout the dough. The dough may be a bit soft, which is normal.
- Chill the Dough (Optional but Recommended): Cover the dough and refrigerate for at least 30 minutes to help the cookies hold shape during baking and to deepen the flavors.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat for easy removal and cleaning.
- Portion the Dough: Using a tablespoon, scoop portions of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers appear set but still soft. Avoid overbaking, as they will continue to cook slightly on the baking sheet after removal.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, allowing them to firm up and develop the best texture.
Notes
- Chilling the dough is optional but recommended for better shape and enhanced flavor.
- Use unsalted butter to control salt levels precisely, but salted butter can be substituted adjusting salt accordingly.
- For a nut-free version, omit pistachios or substitute with a safe alternative.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
