Brown Butter Pistachio Cookies (Printable)
Chewy cookies featuring nutty brown butter, roasted pistachios, and melty chocolate chips.
# List of ingredients:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1 tsp baking soda
03 - 1/2 tsp fine sea salt
→ Wet Ingredients
04 - 1 cup unsalted butter
05 - 1 cup packed light brown sugar
06 - 1/2 cup granulated sugar
07 - 2 large eggs, at room temperature
08 - 2 tsp pure vanilla extract
→ Mix-ins
09 - 1 cup roasted, shelled pistachios, roughly chopped
10 - 1 1/2 cups semisweet chocolate chips
# Steps:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium saucepan over medium heat, melt the butter. Continue to cook, swirling often, until the butter foams and turns golden brown with a nutty aroma (about 4–5 minutes). Remove from heat and let cool for 10 minutes.
03 - In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
04 - In a large mixing bowl, combine the brown butter, brown sugar, and granulated sugar. Beat until well blended.
05 - Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
06 - Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
07 - Fold in the chopped pistachios and chocolate chips.
08 - Scoop dough by rounded tablespoons onto the prepared baking sheets, spacing about 2 inches apart.
09 - Bake for 10–12 minutes, or until the edges are golden and centers are still slightly soft.
10 - Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The brown butter creates these caramel-like notes that make people guess what your secret ingredient is
- That perfect crisp edge with a chewy center texture that makes them impossible to stop eating
02 -
- The butter can go from perfectly browned to burnt in seconds, so have your eye on it the whole time
- Room temperature ingredients arent just a suggestion here, they prevent the butter from seizing up
03 -
- Weigh your flour instead of scooping directly from the bag to avoid packed flour and dry cookies
- The brown butter should be warm, not hot, when you mix it with the sugars