Description
Soft doughy brown butter cookie dough filled with rich dark chocolate, pistachio pieces and topped with pistachio butter and flakey sea salt.
Ingredients
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- 3 cups all purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup butter, browned
- 1 1/2 cup brown sugar
- 1/2 cup white sugar
- 2 eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup pistachio butter
- 1 cup dark chocolate chips
- 1/2 cup pistachios, finely chopped
Instructions
- In a skillet over medium heat, melt butter until and let it simmer for 4-5 minutes until it starts to brown. Once you start seeing brown bits at the bottom of your pan, that means the butter is starting to brown. Make sure the bits aren’t turning black and burning. As soon as you start to smell nutty, remove from heat and pour the butter in your mixing bowl to let the cool for 10 minutes.
- While butter is cooling, prep other ingredients. In a medium bowl, whisk together flour, salt and baking powder. Set aside. Chop pistachios and set aside.
- Add sugars to mixing bowl with the browned butter. Cream sugars and butter on medium speed until combined. Mix in eggs and vanilla extract.
- Add in flour mixture and mix until combined. Lastly add in pistachios and chocolate chips and mix until combined.
- Using a cookie scoop, scoop dough onto a parchment lined baking sheet and chill in the freezer while the oven preheats. Preheat oven to 350ºF.
- Place about 6-8 cookies on a separate cookie sheet lined with parchment paper. Make sure there is about 1-2 inches between each cookie. Place 1 tsp of pistachio butter on the top of each cookie before placing in oven.
- Baked cookies for 12-15 minutes. Transfer cookie sheet to wire rack and let cool for 10 minutes before serving.