Brown Butter Chocolate Chip Pistachio Cookies.

Welcome to my nutty take on a delicious brown butter chocolate chip cookie. Brown butter chocolate chip pistachio cookies!!! My friend asked me to create a white chocolate pistachio cookie but I’m going to be so real, I do not like white chocolate at all. As someone who likes the highest percentage of cacao in my dark chocolate, it’s too sweet for me! All sugar literally. This cookie is not that. The perfect balance of nutty, chocolatey, and salty. With the added brown butter to further bring out the nuttiness in the pistachios. I’m not a huge nuts-in-cookies gal, but these are really something beautiful. I hope this recipe finds you well and I HOPE you love it.

Why measure with your heart?

You may see in my recipes that I do not provide a measurement for vanilla and occasionally for other ingredients. I like to allow you as much creative freedom as possible without destroying the recipe. I trust your instincts. Now obviously don’t pour the entire bottle of vanilla in your batter, but it’s not one of those ingredients you must be super meticulous with. If I don’t measure it why should you?

For a pinch of salt I pour the salt in my hand and use my pointer finger and thumb to pinch, then add it to my bowl.

All of my recipes are written as I do them.

From a young age, my mom used to always get on me for not following recipes to a T, but as I got older I realized that the creative freedom I gave myself fueled my love for baking. In the kitchen I allow my mind to wander and test the limits of each recipe. Sometimes resulting in disaster but more often than not resulting in a delicious outcome.

One Bowl for wet and dry ingredients ???

I know! Crazy right?! In recipes, to minimize the number of dishes I have to do at the end of the night I tend to do everything in one bowl. Recipes usually tell you to mix dry and wet ingredients separately so you don’t accidentally overmix your batter. Feel free to combine the dry ingredients separately if your heart truly desires. Just make sure dry ingredients are fully incorporated before continuing to the next step. If you are nervous about overmixing you can also use a spatula to fold the dry ingredients into the wet; that generally helps me.

Prep Time: 15 mins | Chill time: 30mins | Bake time: 14-16 mins | Yield: 9 cookies

Ingredients:

• 1/2 cup granulated sugar

• 1/4 cup brown sugar

• 1/3 cup chopped pistachios (I used sea salt dry roasted)

• 1/2 cup chopped semi-sweet chocolate

• 1/2 cup browned butter

• 1 egg

• vanilla extract

• 1 1/4 cups flour

• pinch of salt

• 1/2 tsp baking soda

Instructions:

1. Brown the Butter: In a medium saucepan, melt 1/2 cup of unsalted butter over medium-low heat. Keep stirring until it begins to foam and turns golden brown, emitting a nutty aroma. Be careful not to burn it! The butter can go from browned to burnt very quickly. Remove from heat and allow to cool completely.

   1. Cream Butter and Sugar: In a mixing bowl, cream the butter and sugar at medium speed for about 3 minutes until light and fluffy.

   2. Add Wet Ingredients: Add the egg and vanilla extract. Mix well until the mixture is creamy and smooth.

   3. Incorporate Dry Ingredients: Add the dry ingredients and gently fold them using a spatula until combined.

   • This dough is a lot thicker than my usual cookies. You can also use your stand/hand mixer and that might make it easier for you when mixing. All this considered mix just until combined, and be careful not to overmix

   4. Add in your Add-ins: Pour in the chopped pistachios and semi-sweet chocolate. Use a spatula to continue to fold in

      • Again, This dough is thick do what you need to do to get these mixed in! You can even use your hands.

   5. Scoop Dough: scoop out your dough using a medium cookie scoop (about 2 tbsp) and add to a prepared baking sheet

   6. Chill Dough: Chill your dough in the refrigerator for 30 minutes before baking

   7. Preheat Oven: Preheat your oven to 350°F (175°C).

   8. Bake Cookies: Bake for 14-16 minutes, depending on your oven.

   • I baked it for 15 minutes.

   • Cookie's edges should be golden brown.

   9. Cool and Enjoy: Allow the cookies to cool for 5 minutes on the baking sheet before transferring to a cooling rack to cool completely. Enjoy!

Notes:

This recipe is straightforward and DELICIOUS. I’ve baked through it multiple times and haven’t had any issues. As usual, make sure everything is measured ACCURATELY. Especially the flour. If you need help feel free to reach out!