click the stars to rate!
Pistachio Chocolate Chip Cookies
Yield: 26 cookies
Pistachio chocolate chip cookies are crispy edges and a chewy center. The cookies are made with brown butter and are packed with semisweet chocolate chips and pistachios for amazing pistachio flavor and texture. If you are a fan of pistachios, this is an easy, must-try dessert!
Equipment
Ingredients
- 1 ¼ cup (284 g) unsalted butter to make 1 cup of brown butter
- 1 ½ cups (330 g) dark brown sugar packed
- ½ cup (100 g) granulated sugar
- 2 (2) large eggs room temperature
- 2 tsp (2 tsp) vanilla extract
- 3 cups (375 g) all-purpose flour
- 1 tsp (1 tsp) baking soda
- 1 tsp (1 tsp) salt
- 1 ¼ cup (225 g) semisweet chocolate chips plus more for adding on the top of the cookies
- 1 cup (90 g) chopped pistachios plus more for adding on the top of the cookies
- 2 tsp (2 tsp) flaky sea salt
Instructions
- First, make the brown butter. Place the unsalted butter in a medium saucepan on the stove over medium-low heat. Heat until the butter is fully melted. Once the butter is melted, stir the butter constantly and continue to cook until it foams up and the milk solids turn a golden brown color. Pour the brown butter into a heat-proof bowl and cool to room temperature. Cool the butter to room temperature and then chill it in the refrigerator to solidify. Before making the cookies, allow the brown butter to come to room temperature.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream together the room temperature brown butter, dark brown sugar, and granulated sugar until well combined and smooth. Add in the eggs and vanilla extract and mix until well combined.
- Add the all-purpose flour, baking soda, and salt. Mix on low speed until the cookie dough forms. Fold in the semisweet chocolate chips and chopped pistachios until well dispersed throughout the cookie dough.
- Use a large cookie scoop (3 tablespoons) to portion the cookie dough. Place the cookie dough balls on a parchment-lined baking sheet pan. If desired, press additional chocolate chips and chopped pistachios into the dough balls. Chill the cookie dough for 30 minutes.
- Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- Place the chilled cookie dough balls on the prepared baking pans, allowing room for spreading. Sprinkle the cookie dough balls with a bit of flaky sea salt. Bake the cookies for 12 to 13 minutes until the cookies are golden-brown on the edges and slightly underbaked in the center.
- Remove the baking pan from the oven. Allow the cookies to cool on the pan for about 2 minutes and then transfer the cookies to a wire rack to cool.
Notes
- Store the cookies in an airtight container at room temperature for 2 to 3 days.
Made This Recipe?
Please leave a comment with a star rating to let me know how you enjoyed the recipe!