Brown Butter Pistachio Chocolate Chunk Cookies
Rich, nutty cookies featuring the delicious combination of brown butter, chocolate, and pistachios, perfect for sharing or enjoying alone.
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.
Notes
These cookies are best enjoyed warm with milk or your favorite hot beverage. Store in an airtight container at room temperature for up to a week, or freeze for longer storage. Chilling the dough helps the cookies spread less.