No-Chill Brown Butter Pistachio Chocolate Chip Cookies
These Pistachio Chocolate Chip Cookies are a decadent twist on my classic Classic Chocolate Chip Cookies recipe. Chopped dark chocolate and pistachios turn a childhood classic into a sophisticated cookie that everyone will love!
Pistachio chocolate chip cookies are a special treat that I think would be perfect for the holidays (cook swap, anyone?) or any time of year, really. What I love about these chocolate chip cookies with pistachios is that they aren’t overly sweet. So, I can throw back a ton of these without overpowering my sweet tooth! The pistachio flavor is subtle, and the ground pistachios (or chopped) give the chocolate chip pistachio cookies an added crunch!
The brown butter flavor is nutty and warm — perfect for this time of year. These chocolate chip cookies are easy to make. You don’t need an electric mixer or hand mixer – everything is done by hand with a spatula and a bowl! Get your freezer bag ready -you’re going to want to double this up and save them for later!
Table of contents
Why You’ll Love This Recipe
- No chill time – No chill time means that these chocolate chip cookies with pistachios are on your table (and in your mouth or dunked in milk) faster!
- Enough for later – I love using a smaller sized scoop for these pistachio chocolate chip cookies. That way, you get more cookies and plenty to freeze and store for later.
- Simple ingredients – Dark chocolate and pistachios aside, you probably have all of the ingredients for these pistachio chocolate chip cookies in your kitchen as we speak!
Ingredients
- Unsalted butter – Unsalted butter serves as the rich and flavorful fat in the cookies, contributing to their tender texture and providing a buttery taste without the added salt. Plus, when you brown the butter, these pistachio chocolate chip cookies really shine.
- Light brown sugar – Light brown sugar adds moisture and a subtle molasses flavor to the cookies, enhancing their chewiness and lending a caramel note that complements the nuttiness of the pistachios and the richness of the dark chocolate.
- White sugar -White sugar contributes to the cookies’ sweetness and helps create a delicate balance with the brown sugar, providing a crispness to the edges while allowing the other ingredients to stand out.
- Eggs – Eggs act as a binding agent, providing structure to the cookies. They also contribute to the cookies’ moisture and help create a soft and chewy texture. Adding extra yolk makes these cookies a little more cake-like, too!
- Vanilla extract – Vanilla extract enhances the overall flavor profile of these pistachio chocolate chip cookies, adding a sweet and vanilla smell that complements the richness of the dark chocolate and the unique taste of pistachios.
- All-purpose flour – All-purpose flour is the main dry ingredient that gives structure to the cookies. It helps create the desired cookie texture, balancing chewiness with a slight crumb.
- Salt – Salt enhances the flavors of the other ingredients, creating a more well-rounded taste. It also helps to balance the sweetness and intensify the chocolate and pistachio flavors.
- Dark chocolate – Dark chocolate adds depth and richness to the cookies, with its slightly bitter notes balancing the sweetness. The melted chocolate chunks or chips create pockets of gooey decadence throughout the chocolate chip cookies.
- Pistachios – Pistachios provide a unique and nutty flavor to the cookies, adding both a distinctive taste and a crunchy texture. Their vibrant green color also adds visual appeal to the cookies.
Substitutions
- No eggs? – Substitute each egg with 1/4 cup of unsweetened applesauce or mashed bananas.
- Add pistachio extract – If you want an even stronger flavor, add pistachio extract instead of the traditional vanilla extract used in these pistachio chocolate chip cookies.
- Chocolate chips – If you have chocolate chips on hand, feel free to use those instead of the two chocolate bars! I prefer chopped chocolate for this recipe, because I love the pools of chocolate that form (they’re an added bonus!).
Step by Step Instructions
Step 1: Preheat the oven to 375° Fahrenheit. Heat 1 stick of butter in a saucepan over medium heat until browned but not burnt (about 3-4 minutes), stirring frequently to break up browned bits. Remove and set aside in a large mixing bowl to cool for a minute. Meanwhile, add the flour, salt, and baking soda to a small bowl and whisk to combine.
Step 2: Cut remaining butter (½ stick) into cubes and add to browned butter. Mix gently until melted. Add the brown and white sugars to the melted butter, whisking vigorously to avoid clumps, until combined.
Add egg and yolks to the sugar mixture, whisking until smooth, then add vanilla extract.
Step 3: Slowly add your dry ingredients (flour, baking soda, salt) to the melted butter and eggs by folding with a spatula.
Step 4: Make sure to scrape the sides and bottom of the bowl to avoid dry clumps.
Step 5: Once your batter is combined, add the chocolate chunks and the chopped pistachios, and fold to combine.
Step 6: Using scoop (or hands) split the cookie dough into 32 equally-sized balls.
Step 7: Place on a cookie sheet (lined with parchment paper) and bake for 7 minutes, until edges are golden but not brown.
Step 8: Take the cookies out of the oven and top with flaky sea salt.
Recipe Tips and Notes
- The oven light is your friend – I know it’s hard not to open up the oven to take a peek at these delicious pistachio chocolate chip cookies… but that’s what the oven light is for! Trust me, you do NOT want to open the oven. Did you know that by doing so, you not only let hot air out, but you also temporarily stop the heating cycle?
- Don’t overcrowd the baking sheet – It sounds simple, but it’s true: space out your cookies! You’d rather have to bake multiple rounds of cookies than try to crowd a bunch on one tray.
Tips for Browning Butter
Browning butter adds a rich and nutty flavor to recipes, enhancing the depth of taste in dishes like cookies or sauces. Here are some tips for successfully browning butter that I used when making these pistachio chocolate chip cookies:
- Use unsalted butter – Start with unsalted butter to have better control over the salt content in your recipe.
- Choose the right pan – Use a light-colored or stainless steel pan. This makes it easier to monitor the color change in the butter.
- Cut butter into even pieces – Cut the butter into uniform pieces to ensure even melting and browning.
- Use medium heat – Start with medium heat to melt the butter gradually. Higher heat may cause it to burn.
- Swirl the pan – Frequently swirl the pan to ensure even cooking and prevent the butter from sticking to the bottom.
- Foaming and bubbling – The butter will go through stages of foaming and bubbling as it cooks. This is normal and indicates the water content evaporating.
- Watch for color change – Pay close attention as the butter begins to brown. The color will change from yellow to golden, and finally to a rich, nutty brown. Remove it from heat as soon as it reaches the desired color, as it can quickly go from browned to burnt.
- Aroma check – Browning butter not only changes its color but also its aroma. When it develops a nutty fragrance, it’s a good indicator that it’s ready.
- Transfer immediately – Once browned, transfer the butter to a cool bowl to stop the cooking process and prevent it from burning.
- Strain if necessary – If there are any dark bits in the butter that you want to remove, you can strain it through a fine-mesh sieve.
Remember that the process of browning butter can happen quickly, so it’s crucial to stay attentive throughout. Browning butter adds a delicious complexity to your recipes, so don’t hesitate to incorporate this technique into your cooking and baking.
Recipe FAQs
Serving Suggestions
- Wine pairing – Pairing a robust Cabernet Sauvignon with pistachio chocolate chip cookies creates a delightful synergy of flavors. The wine’s bold tannins and dark fruit notes, such as blackberry and plum, harmonize with the dark chocolate’s richness, enhancing the cookies’ overall sweetness and depth. Meanwhile, the subtle saltiness of the pistachios complements the wine’s structure, providing a nuanced and satisfying contrast that makes this pairing an indulgent and sophisticated treat for the palate.
- Make it an ice cream sandwich – Grab some pistachio or vanilla bean ice cream and two of these cookies to make a yummy pistachio chocolate chip cookie ice cream sandwich. And for some added fun, roll it in crushed nuts – YUM!
Storage Instructions
- Storage for baked cookies – Once you bake the pistachio chocolate chip cookies, store them in an airtight container for up to 3 days.
- Storage for uncooked dough – You can freeze this dough and bake later! To do this, portion out the dough on a cookie sheet as if you were going to bake the cookies. Then, stick the cookie sheet with the portioned-out dough into the freezer. Freeze the dough balls until completely frozen before transferring them to a freezer-safe bag or storage option.
- Bake from frozen – Take the desired amount of pistachio chocolate chip cookies out of the freezer to thaw while pre-heating the oven. Add one minute to the original baking time.
Please leave a review below if you make this recipe! And, don’t forget to follow @seasonedandsalted on Instagram!
No-Chill Brown Butter Pistachio Chocolate Chip Cookies
Equipment
- measuring cups
- measuring spoons
- mixing bowls
- silicone spatula
- saucepan
- sheet pan
- parchment paper
- cooling rack
- ice cream scoop
Ingredients
- 1 ½ cup all-purpose flour
- ¼ cup granulated sugar
- 1 cup light brown sugar
- 1 egg
- 2 egg yolks
- ¾ teaspoon baking soda
- ¾ teaspoon kosher salt
- ¾ cup unsalted butter 1.5 sticks
- 2 teaspoons vanilla extract
- 1/2 cup roasted and salted pistachios, chopped
- 7 ounces dark chocolate, roughly chopped I use the Lindt 70% dark chocolate bars (2 of them for this recipe)
- flaky sea salt optional
Instructions
- Preheat the oven to 375° F. Heat 1 stick of butter in a saucepan over medium heat, until browned but not burnt (about 3-4 minutes), stirring frequently to break up browned bits. Remove and set aside in a large mixing bowl to cool for a minute or so. Meanwhile, add the flour, salt, and baking soda to a small bowl and whisk to combine.
- Cut remaining butter (½ stick) into cubes and add to browned butter. Mix gently until melted. Add the brown and white sugars to the melted butter, whisking vigorously to avoid clumps, until combined.
- Add egg and yolks to the sugar mixture, whisking until smooth, then add vanilla extract. Slowly add your dry ingredients (flour, baking soda, salt) to the melted butter and eggs by folding with a spatula. Make sure to scrape the sides and bottom of the bowl to avoid dry clumps.
- Once your batter is combined, add the chocolate chunks and the chopped pistachios, and fold to combine.
- Using scoop (or hands) split the cookie dough into 32 equally-sized balls. Place on a cookie sheet (lined with parchment paper) and bake for 7 minutes, until edges are golden but not brown. Take the cookies out of the oven and top with flaky sea salt.
- When the cookies are finished cooking, let them cool on cookie sheets or (preferably) cooling rack for 10 minutes before serving.
Notes
- The oven light is your friend – I know it’s hard not to open up the oven to take a peek at these delicious pistachio chocolate chip cookies… but that’s what the oven light is for! Trust me, you do NOT want to open the oven. Did you know that by doing so, you not only let hot air out, but you also temporarily stop the heating cycle?
- Don’t overcrowd the baking sheet – It sounds simple, but it’s true: space out your cookies! You’d rather have to bake multiple rounds of cookies than try to crowd a bunch on one tray.