Brown Butter Pistachio Chocolate Chip Cookies
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!
Servings: 24 cookies
Calories: 227kcal
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
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.
Nutrition
Serving: 1cookie | Calories: 227kcal | Carbohydrates: 28g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 219mg | Potassium: 108mg | Fiber: 1g | Sugar: 16g | Vitamin A: 268IU | Vitamin C: 0.2mg | Calcium: 39mg | Iron: 1mg
