Description
Indulgent brown butter chocolate pistachio cookies blend nutty richness with deep chocolate complexity, creating a symphony of flavor in each delightful bite. Compact yet luxurious, these cookies promise a gourmet experience that transports you straight to culinary bliss.
Ingredients
Scale
Main Ingredients:
- 1 cup (226 grams) unsalted butter
- 2 large eggs
- 2 1/2 cups (313 grams) all-purpose flour
- 1 cup (170 grams) semi-sweet chocolate chips
Sugars:
- 1 cup (220 grams) brown sugar, packed
- 1/2 cup (100 grams) granulated sugar
Flavor Enhancers and Extras:
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (60 grams) chopped pistachios
- 1/4 cup (43 grams) chocolate chips (for drizzling)
Instructions
- Create a rich, nutty flavor base by carefully transforming butter into a golden-brown state in a medium saucepan. Continuously stir the butter over medium heat until it develops a deep amber color and releases a distinctive toasted fragrance, approximately 4-5 minutes. Transfer the browned butter to a cool surface and allow it to rest momentarily.
- In a spacious mixing vessel, combine the browned butter with brown and granulated sugars. Vigorously whisk until the mixture achieves a smooth, homogeneous texture. Incorporate vanilla extract and eggs individually, ensuring thorough integration after each addition.
- Separately, sift together flour, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture, stirring minimally to prevent overworking the dough. Gently fold in chocolate chips and chopped pistachios until evenly distributed.
- Warm the oven to 350°F (175°C) and prepare a baking sheet with parchment paper. Portion the cookie dough into tablespoon-sized mounds, positioning them approximately 2 inches apart to allow for spreading.
- Slide the cookie sheet into the preheated oven and bake for 10-12 minutes, watching for golden-brown edges as an indicator of doneness. Once removed, let the cookies rest on the baking sheet for 5 minutes to set their structure.
- Transfer cookies to a wire cooling rack to complete the cooling process. Meanwhile, melt remaining chocolate chips in short microwave intervals, stirring between each heating cycle.
- Using a spoon or fork, artfully drizzle the melted chocolate across the cooled cookies. While the chocolate remains warm, sprinkle chopped pistachios over the surface for a final decorative and textural touch.
Notes
- Brown the butter slowly and watch carefully to achieve a deep golden color without burning, which adds a rich, nutty flavor to the cookies.
- Chill the dough for 30 minutes before baking to prevent spreading and create a thicker, chewier cookie texture.
- Swap chocolate chips with white chocolate or dark chocolate for different flavor profiles, keeping the same amount of chocolate.
- Use gluten-free flour blend to make these cookies suitable for those with gluten sensitivities, ensuring the same delicious taste and texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 210
- Sugar: 12 g
- Sodium: 100 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg