Brown Butter Pistachio Chocolate Chunk Cookies
Introduction
If you’re looking for a cookie that’s rich, nutty, and oh-so-delicious, then these Brown Butter Pistachio Chocolate Chunk Cookies are just for you! They are perfect for sharing with family or enjoying with a warm cup of tea. Trust me, once you take that first bite, you’ll want to make them again and again.
Why Make This Recipe
Making these cookies is a treat for your taste buds and your kitchen! The combination of brown butter, chocolate, and pistachios creates a flavor explosion that’s simply irresistible. Plus, they’re easy to whip up, making them a great choice for both beginners and baking pros. Why not fill your home with the amazing aroma of freshly baked cookies?
How to Make Brown Butter Pistachio Chocolate Chunk Cookies
Ingredients:
- 150 grams bittersweet chocolate (coarsely chopped, I used about 70% cacao)
- 90 grams roasted and salted pistachios (coarsely chopped)
- 211 grams unsalted butter (European style preferred, browned to 170 grams or ¾ cup)
- 150 grams dark brown sugar
- 50 grams granulated sugar
- ½ tablespoon vanilla extract
- 1 egg (room temperature)
- 20 grams sour cream (room temperature)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cornstarch
- ½ teaspoon fine sea salt
- 225 grams all-purpose flour
Directions:
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Melt the butter in a pot over medium heat. Stir occasionally while it crackles and sizzles. Enjoy watching the magic happen!
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Once the butter stops bubbling, it will start to foam. Stir gently until the butter turns golden brown, with golden milk solids floating in it.
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Remove from heat, and pour the butter into another container. This will stop it from cooking further.
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While the butter cools, coarsely chop the chocolate and pistachios.
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When the butter is warm, whisk it together with the dark brown sugar, granulated sugar, and vanilla extract.
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Add the egg and sour cream, mixing until well combined. Stir in the baking soda, baking powder, cornstarch, and salt.
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Fold in the flour gently until you see a few streaks. Then add in the chocolate and pistachios, folding until fully mixed.
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Cover the bowl and chill the dough for at least three hours. This step helps create a better cookie texture.
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When you’re ready to bake, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
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Using a medium cookie scoop (about 3 tablespoons), scoop the dough onto the baking sheet, leaving space between each scoop.
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Bake for 10-11 minutes, until the edges are set but the centers look a bit underdone.
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Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
How to Serve Brown Butter Pistachio Chocolate Chunk Cookies
These cookies are best enjoyed warm with a glass of milk or your favorite hot beverage. You can also plate them beautifully for a family gathering or a cozy get-together with friends.
How to Store Brown Butter Pistachio Chocolate Chunk Cookies
Store your cookies in an airtight container at room temperature. They will stay fresh for about a week. For longer storage, you can freeze the baked cookies or even the dough to bake later!
Tips to Make Brown Butter Pistachio Chocolate Chunk Cookies
- Make sure to chill the dough as it helps the cookies spread less and become thicker.
- Use high-quality chocolate for better flavor.
- Don’t skip the brown butter step; it adds a rich, nutty flavor that’s hard to resist!
Variation
You can mix in different nuts or chocolates based on your preference. Try adding white chocolate chips or macadamia nuts for a twist!
FAQs
1. Can I use different nuts?
Absolutely! Almonds or walnuts would work great too.
2. How can I make these cookies gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend.
3. Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 3 days before baking. Just bring it back to room temperature before scooping and baking.
Enjoy making these delicious Brown Butter Pistachio Chocolate Chunk Cookies and watch your loved ones smile with every bite!
Brown Butter Pistachio Chocolate Chunk Cookies
Ingredients
For the cookie dough
- 211 grams unsalted butter European style preferred, browned to 170 grams or ¾ cup
- 150 grams dark brown sugar
- 50 grams granulated sugar
- ½ tablespoon vanilla extract
- 1 large egg room temperature
- 20 grams sour cream room temperature
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cornstarch
- ½ teaspoon fine sea salt
- 225 grams all-purpose flour
Add-ins
- 150 grams bittersweet chocolate coarsely chopped, about 70% cacao
- 90 grams roasted and salted pistachios coarsely chopped
Instructions
Preparation of Dough
- Melt the butter in a pot over medium heat, stirring occasionally until it crackles and sizzles.
- Once the butter stops bubbling, it will start to foam. Stir until the butter turns golden brown.
- Remove from heat, and pour the butter into another container to stop it from cooking further.
- While the butter cools, coarsely chop the chocolate and pistachios.
- When the butter is warm, whisk it with the dark brown sugar, granulated sugar, and vanilla extract.
- Add the egg and sour cream, mixing until well combined.
- Stir in the baking soda, baking powder, cornstarch, and salt.
- Fold in the flour gently until you see a few streaks. Add in the chocolate and pistachios, folding until fully mixed.
Chilling and Baking
- Cover the bowl and chill the dough for at least three hours to improve cookie texture.
- When ready to bake, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Using a medium cookie scoop (about 3 tablespoons), scoop the dough onto the baking sheet, leaving space between each scoop.
- Bake for 10-11 minutes, until the edges are set but the centers look a bit underdone.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
