These Brown Butter Pistachio Chocolate Chip Cookies are next-level delicious! Perfectly sized for any occasion, they've got that bakery-style feel with zero chill time needed. Loaded with rich, nutty brown butter and a hint of toffee flavor, plus crunchy pistachios, and melty dark chocolate chunks-basically cookie perfection in every bite!
This rich flavor doesn't stop at cookies-we're obsessed with brown butter recipes around here both, savory and sweet!
We like to think of ourselves as chocolate chip cookie pros around here-and these Brown Butter Chocolate Chip Cookies were one of our first (and forever favorite) recipes.
We've made every kind you can think of: classic, melted butter, cold butter… And while I wouldn't turn down any chocolate chip cookie, the browned butter ones? A total favorite.
The only catch? Letting the butter cool. I just brown it, do a quick kitchen task or two, then dive into cookie dough mode. Easy, delicious, and the best kind of kitchen multitasking! For another twist on a cookie with pistachio, try these Cranberry Pistachio Shortbread Cookies!
Try serving these with other crowd-pleasing Game Day recipes at your next watch party!
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Ingredients for brown butter pistachio chocolate chip cookies
This recipe uses all the usual cast of characters, plus a handful of pistachios for extra crunch. But the real game-changer? It's all in the technique.
- Flour: All purpose flour here. Nothing fancy.
- Sugar: Granulated white sugar is the classic.
- Dark brown sugar: This extra rich flavor pairs beautifully with the nuttiness of the butter, but if all you have is light brown sugar go ahead and use it.
- Butter: Our go-to is salted butter, but unsalted will work as well.
- Eggs: Large eggs help provide moisture and lift.
- Chocolate: For ease we use bittersweet chocolate chips (Ghirardelli is a favorite) but chopped chocolate chunks are amazing as well.
- Pistachios: Unsalted, roasted pistachios are just perfect. And get the bag without the shell. It makes it so much easier. (Ask how I know. Haha!)
- Salt: Kosher salt is the only thing we use.
- Baking soda: Just a bit for good lit and chewy texture.
- Vanilla extract: Rounds out the flavor profile perfectly.
Helpful kitchen tools
How to make brown butter pistachio chocolate chip cookies
We show the first step making brown butter on the stove top, but you can also make brown butter in the microwave.
Step 1: Start by melting the butter in a saucepan or small skillet over medium heat. Stir it often - once it starts to foam and those golden brown flecks show up (and it has the best nutty aroma), set it aside to cool.
Step 2: In a large mixing bowl, add the white sugar, brown sugar, eggs, salt, baking soda, and vanilla. Give it a good whisk until it is all just combined.
Step 3: Add in the flour. Use a rubber spatula to stir until a few large streaks of flour remain.
Step 4: Now it's time for the fun stuff! Fold in the chocolate and chopped pistachios, and mix until the dough comes together. Be careful not to over mix. This will help the cookie maintain a tender final product.
Step 5: For easy cleanup, line a baking sheet with parchment paper. Scoop the dough into balls using a cookie scoop -about 12 per sheet - and place them 1-2 inches apart. If they are too close they will spread into each other while baking.
Pop them into a preheated 350°F oven and bake for 10-12 minutes, until the edges are just golden. Cool for 5 minutes before transferring to a cooling rack.
Hint: This dough doesn't have to be refrigerated, but if it feels a little warm or too soft after scooping, just pop the cookie balls in the fridge for 20-30 minutes. It helps them puff up nicely and keeps them from spreading too much while baking.
What is the best chocolate for chocolate chip cookies?
Our go-to for these cookies is bittersweet or dark chocolate-chips or chunks, either one works great. We love using Ghirardelli, Guittard, or Trader Joe's brands, but honestly, use whatever chocolate you love! Semisweet or milk chocolate can get a little lost against the rich, nutty, toffee-like flavor of the dough, but that's just our two cents. Go with what makes you happy!
FAQs
Although the very best way to eat a chocolate chip cookie is while it is still warm (just my personal preference!), these cookies will last for up to 3 days when stored at room temperature in an airtight container.
The best way to freeze these cookies is to scoop the dough onto a baking sheet - they can be close together, just not touching. Pop the whole tray in the freezer for about 2 hours, or until the dough balls are frozen solid. Then transfer them to freezer bags and label with the name and date.
Having frozen cookie dough balls on hand is the best! To bake from frozen, just follow the original instructions and add 2-3 extra minutes. Or, if you prefer, let them thaw in the fridge overnight and bake as usual.
Tips & tricks
- Ensure that your baking soda is really fresh so that the texture turns out just right.
- Scoop the flour lightly and just mix the dough until streaks of flour are left.
- If you want extra pretty cookies, top with some extra nuts and chocoalte pieces.
- For uniformly circular cookies, gently swirl a large cup or round cookie cutter around the edges of the cookies after they have cooled for 5 minutes but while they are still warm on cookie sheet.
More recipes with chocolate chips
Looking for other recipes like this? Try these:
Recipe
Brown Butter Pistachio Chocolate Chip Cookies
Equipment
- Parchment Paper
Ingredients
- 1 cup salted butter
- 1 cup dark brown sugar packed
- ½ cup granulated sugar
- 2 eggs
- 2 teaspoon vanilla
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 ½ cups all purpose flour
- 1 cups dark chocolate chunks or chips plus more for the tops, if desired
- ½ cup chopped pistachios salted and roasted are best (plus more for the tops, if desired)
- Sea salt for sprinkling on top (optional)
Instructions
- In a small saucepan, melt the butter over medium heat and cook, stirring often, until it is a deep golden brown color and foamy. Remove from the heat. Pour the butter into a large mixing bowl and allow to cool for 15-20 minutes.1 cup salted butter
- While the butter is cooling, you can chop the pistachios and chocolate and set aside.
- Once the butter is cool, preheat the oven to 350. Line 2 cookie sheets with parchment paper.
- Add both sugars, eggs, vanilla, baking soda, and salt into the butter and combine with a whisk until just combined.1 cup dark brown sugar, ½ cup granulated sugar, 2 eggs, 2 teaspoon vanilla, 1 teaspoon baking soda, 1 teaspoon kosher salt
- Add the flour and stir with a rubber spatula until a few white streaks remain.2 ½ cups all purpose flour
- Add the chocolate and pistachios and continue to mix with the rubber spatula until everything is evenly combined, being very careful to stop mixing as soon as possible to avoid a tough dough.1 cups dark chocolate chunks or chips
- Scoop into 50 grams scoops (2 tbsp). Or do a heaping scoop if using a standard 1.5 tablespoon scoop. Place on a cookie sheet about 2 inches apart. Add extra chocolate pieces or pistachios on top for extra pretty cookies!½ cup chopped pistachios
- Bake for 10-12 minutes, until golden brown on the edges and still slightly underdone in the middle. If using sprinkle with sea salt and cool for 5 minutes on the pan. Enjoy warm or move to a cooling rack to cool fully.Sea salt
Notes
- Ensure that your baking soda is really fresh so that the texture turns out just right.
- Scoop the flour lightly and just mix the dough until streaks of flour are left.
- If you want extra pretty cookies, top with some extra nuts and chocoalte pieces.
- For uniformly circular cookies, gently swirl a large cup or round cookie cutter around the edges of the cookies after they have cooled for 5 minutes but while they are still warm on cookie sheet.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Misty says
These cookies are so easy to make and bursting with flavor!