Pistachio Chocolate Chip Cookies
These brown butter pistachio chocolate chip cookies have crispy edges, a center that stays soft and gooey, and a deep toasty nuttiness from the brown butter that pairs so perfectly with the pistachios and melty chocolate chips.
What makes these Cookies so perfect
01. Brown Butter
Brown Butter is just THAT girl! Browning your butter is a game changer and when you do it once, you’ll never go back. It adds a delicious nuttiness to the cookies, totally elevating flavor and adds an extra level of richness.
02. Quick and Easy
Our first priority when developing this recipe was to make it so easy that you could whip them up in no time. These cookies use simple ingredients and no extra equipment.
03. Crispy Edges and Gooey Center
These cookies are have crispy edges and a soft, gooey center aka what a really good cookie is all about.
04. Pistachios
Pistachios add the perfect amount of crunch and a subtle, earthy sweetness that takes the flavor combo to another level.
Ingredients you’ll need
- Unsalted butter
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- All purpose flour
- Cornstarch
- Baking soda
- Salt
- Chocolate chips
- Unsalted pistachios
How To Make Brown Butter
- Step #1: In a saucepan over medium-low heat, melt the butter, constantly swirling the pan.
- Step #2: Once melted, the butter will begin to foam and get bubbly. Watch it closely, being careful not to burn. This should take about 5 minutes.
- Step #3: When the butter turns a golden brown and small brown bits appear at the bottom of the pan, remove it from the heat and transfer it to a heat-proof bowl. Allow the butter cool.
Click here for more brown butter tips!
Freezing and Storage
Freezing: These cookies work great for making ahead of time and freezing. Our tip is to scoop them into balls and place them in a freezer bag. You can freeze them up to 2 months. Then, when you’re craving a cookie, just let them thaw for 30 minutes and bake them as directed in the recipe.
Storage: To store the freshly baked cookies, let them cool completely. Place in an airtight container and keep out at room temperature for up to 3 days (if they even last that long).
Watch how we made them:
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Pistachio Chocolate Chip Cookies
Ingredients
- 3/4 cup unsalted butter
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 egg yolk
- 2 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1 tsp cornstarch
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup chocolate chips
- 1/2 cup unsalted pistachios chopped
- pistachio paste for topping optional
Instructions
- In a saucepan over medium heat, melt the butter, constantly swirling the pan. Once melted, the butter will begin to foam and get bubbly. Watch closely, being careful not burn. After the butter turns golden brown, remove from heat and transfer to a bowl. Let cool slightly.
- Add the brown sugar and granulated sugar the brown butter. Whisk until combined. Then, add the egg, egg yolk, and vanilla. Whisk until smooth.
- Add the flour, cornstarch, baking soda, and salt. Mix until combined. Then, fold in the chocolate chips and chopped pistachios.
- Scoop the cookie dough into 3 tbsp balls and place on a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes. Meanwhile, preheat the oven to 350℉.
- After the dough has chilled, bake for 10-12 minutes. Remove from the oven and tap the baking sheet on a countertop a few times to slightly flatten the cookies.
- Optional: Gently heat pistachio paste in the microwave for 15-30 seconds. Drizzle over cookies once they've completely cooled.
