Go Back
Pistachio Chocolate Chip Cookies

Chewy Brown Butter Pistachio Chocolate Chip Cookies Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Calories: 338
Ingredients Method Notes

Ingredients
  

  • 1 cup (226g) unsalted butter, browned and cooled slightly
  • 1 cup (200g) packed light brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs, at room temperature
  • 2 tsp vanilla extract
  • 2½ cups (312g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp fine sea salt
  • 1½ cups (255g) chopped dark chocolate
  • 1 cup (120g) shelled salted pistachios, roughly chopped, plus more for topping
  • Flaky sea salt for sprinkling

Method
 

  1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment. Brown the butter, cool 5 minutes, then whisk in both sugars, eggs, and vanilla until smooth.
  2. In a separate bowl, whisk flour, baking soda, and salt.
  3. Fold dry ingredients into wet mixture in two additions, then fold in chocolate and pistachios, reserving a few nuts for topping.
  4. Scoop 3-tablespoon mounds onto sheets, press reserved pistachios on top, and bake 10 to 12 minutes until edges are golden and centers look slightly underdone.
  5. Cool on sheets for 5 minutes, transfer to a rack, and sprinkle with flaky salt while still warm.

Notes

Browning the butter adds 5 extra minutes but gives the cookies their toasty backbone. If the dough feels soft on a warm day, chill it for 15 minutes before baking to control spread. For the chewiest texture, pull the cookies when the centers still look a little wet.