Description
These Brown Butter Chocolate Pistachio Cookies combine the rich, nutty flavor of brown butter with the sweetness of chocolate and the crunch of pistachios. A perfect balance of sweet and savory, these cookies will be your new favorite treat!
Ingredients
Scale
- 1/2 cup unsalted butter (1 stick)
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup semi-sweet chocolate chips (or chopped chocolate)
- 1/2 cup shelled pistachios, chopped
- 1/4 tsp cinnamon (optional, for a warm spice)
Instructions
- Brown the Butter:
- In a small saucepan over medium heat, melt the butter, swirling occasionally. Keep cooking until the butter foams and turns golden brown with a nutty aroma (about 5-7 minutes). Remove from heat and let it cool slightly.
- Prepare the Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Set aside.
- Make the Cookie Dough:
- In a large bowl, whisk together the brown sugar and granulated sugar. Add the browned butter, egg, and vanilla extract, and mix until smooth and combined.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined (do not overmix).
- Add the Chocolate and Pistachios:
- Stir in the chocolate chips (or chopped chocolate) and chopped pistachios. The dough will be a little soft, but that’s okay.
- Chill the Dough (Optional but Recommended):
- For best results, chill the dough for at least 30 minutes in the refrigerator. This helps the cookies hold their shape and intensifies the flavors.
- Bake the Cookies:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden and the centers are set. They will continue to cook as they cool on the baking sheet, so be sure not to overbake.
- Cool and Enjoy:
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
- Pistachio Substitution: If you’re not a fan of pistachios, you can substitute them with other nuts such as walnuts or almonds, or even use all chocolate chips for a more classic chocolate cookie.
- Brown Butter Tip: Keep a close eye on the butter while browning to avoid burning it. The nutty flavor of brown butter makes these cookies extra special!
- Chill the Dough: Chilling the dough enhances the flavor and helps the cookies keep their shape while baking. It’s highly recommended but not absolutely necessary.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 13
- Sodium: 90 mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg