Description
These Dark Chocolate Chunk Pistachio Cookies are a delightful blend of nutty, buttery, and rich flavors. Baked with brown butter, they feature crispy edges and a chewy interior, packed with melty dark chocolate chunks and crunchy roasted pistachios. Perfect for those who love a sophisticated twist on classic chocolate chip cookies.
Ingredients
Brown Butter and Sugars
- 1/2 cup + 2 tbsp unsalted butter, divided
- 2/3 cup (130g) light brown sugar, packed
- 1/4 cup (50g) granulated sugar
Wet Ingredients
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1/4 tsp pistachio extract (optional)
Dry Ingredients
- 1 cup + 2 tbsp (145g) all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
Add-ins and Toppings
- 3/4 cup (3.5oz bar) 75%+ dark chocolate, roughly chopped
- 1/2 cup (75g) roasted and salted pistachios, finely chopped (plus more for sprinkling on top)
- Flaky sea salt, for sprinkling on top
Instructions
- Brown the Butter: Add 1/2 cup of butter to a saucepan over medium heat. Melt and stir continuously until it quiets down and turns from bubbly to frothy. Remove immediately when it reaches a rich amber color and emits a nutty aroma, being careful not to burn it.
- Cool the Brown Butter: Pour the browned butter into a measuring glass, scraping all bits from the pan. Add 1-2 tbsp of the reserved extra butter to make it an even 1/2 cup. Place in the fridge to cool for about 20 minutes.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Set aside.
- Combine Sugars and Butter: In a large bowl, whisk the cooled brown butter (warm is okay) with the packed brown sugar and granulated sugar until well combined.
- Add Wet Ingredients: Add the large egg, vanilla extract, and pistachio extract if using. Whisk vigorously for about 2 minutes until the batter is light in color and smooth in texture.
- Incorporate Dry Ingredients and Add-ins: Pour the dry mixture into the wet ingredients. Switch to a rubber spatula and gently fold the dough until almost combined. Then gently fold in the chopped dark chocolate and pistachios until the dough is fully combined.
- Chill the Dough: Cover the bowl and refrigerate the cookie dough for 30 minutes to firm up.
- Preheat Oven and Prepare Baking Sheet: Near the end of chilling, preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- Scoop Dough: Using a 2 oz cookie scoop (approximately 1/4 cup), place 4-5 dough balls spaced apart on the baking sheet.
- Bake Cookies: Bake for 12-14 minutes until edges are golden brown and centers look pale, puffed, and slightly underdone for maximum chewiness.
- Garnish and Cool: Immediately after removing from the oven, sprinkle each cookie with chopped pistachios and flaky sea salt. Transfer cookies to a cooling rack. Repeat baking with remaining dough.
Notes
- Brown butter adds a rich, nutty flavor that enhances the overall taste of the cookies.
- Chilling the dough is crucial to develop flavor and improve texture.
- Pistachio extract is optional but heightens the nutty flavor profile.
- Ensure not to overbake; cookies should be slightly underdone in the center for ideal chewiness.
- Feel free to substitute kosher salt with sea salt for sprinkling if preferred.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
