No-Chill Brown Butter Pistachio Chocolate Chip Cookies
These Brown Butter Pistachio Chocolate Chip Cookies are a delicious take on an American classic cookie. This recipe is easy to whip up and is impressive with only a few simple ingredients, most of which you probably have at home already.
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.
Nutrition Facts
Serving: 1cookieCalories: 146kcalCarbohydrates: 16gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 29mgSodium: 87mgPotassium: 84mgFiber: 1gSugar: 10gVitamin A: 167IUVitamin C: 0.1mgCalcium: 17mgIron: 1mg
Tried this recipe?Let us know how it was!