Now with brown butter! These cookies will make a special treat for friends and family - filled with chunks of dark chocolate and pistachios, with a sprinkle of sea salt.
Prep Time20 minutesmins
Cook Time13 minutesmins
Cooling Dough30 minutesmins
Total Time1 hourhr3 minutesmins
Course: Cookies
Cuisine: American
Keyword: Chocolate Chunk Cookies, Dark Chocolate Pistachio Cookies, Pistachio Cookies
Servings: 36Cookies
Calories: 220kcal
Author: Don Herman
Ingredients
1CupButterSalted or Unsalted
1 1/3CupDark Brown Sugaror substitute Light Brown
1/2CupGranulated Sugar
2lgEggs
1 1/2tspVanilla
2 1/4CupAll-Purpose Flour
1tspBaking Soda
1/2tspSaltOmit if using salted butter
1 1/2CupDark ChocolateChopped into chunks
1CupPistachiosroasted and salted, chopped medium
Sea SaltFlaked, for topping
Instructions
Brown Butter
Melt 1 cup of butter in a heavy saucepan over medium heat. Continue heating until most of the water has evaporated and butter becomes frothy with fine bubbles. Lower heat and stir. Watch closely, as the butter will quickly turn to an amber color with a nutty aroma. Once you get the desired color, remove from heat and refrigerate for 20 minutes.
Cookies
In a large bowl, whisk together the flour, baking soda and salt. Set aside.
In a mixing bowl, add the sugars and the cooled butter (including any solids that have settled to the bottom). Mix on medium until fluffy, about 3 minutes.
Add the eggs and vanilla and beat until the batter is smooth and velvety, about 2 minutes.
Add the flour mixture and beat just until well-combined. Remove from the mixer and fold in the chocolate and nuts with a heavy spoon.
Cover the bowl and refrigerate for at least 30 minutes. This is an important step, as the butter must be chilled in the dough to form the proper cookie texture!
Preheat oven to 350° F. Prepare cookie sheets with parchment or Silpat sheet
Form 2" balls of dough by hand or with a cookie scoop. Arrange on cookie sheet 3" apart.
Bake for 12-14 minutes (I go 13 minutes). The edges should appear just browned.
Remove from oven and sprinkle a pinch of sea salt on each cookie. Let rest for five minutes, then remove to cool completely on a cookie rack.