Pistachio Chocolate Chip Cookies
These pistachio chocolate chip cookies are the perfect elevated chocolate chip cookie with a toffee flavor coming through from the brown butter, earthy and rich notes from the pistachios and a lightly crisp edge and gooey center. An easy to throw together recipe that only needs one bowl and thirty minutes!
Ingredients
- ½ cup (113.5 g) salted butter browned and cooled
- ⅔ cups (146 g) brown sugar
- 2 tablespoons granulated sugar
- 1 tablespoon turbinado sugar
- 1 large egg
- 2 teaspoons vanilla
- ½ teaspoon (0.5 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) salt
- 1¼ cups (175 g) all-purpose flour can sub gluten free flour
- ¾ cup (126 g) chopped chocolate trader joes pound plus is my favorite
- ½ cup (61.5 g) salted and roasted chopped pistachios
- flaked sea salt
Instructions
- Start by browning the butter. You'll take a ½ cup of butter and melt in a medium saucepan, and then continue to cook past the point of boiling. You will do this over medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from perfectly brown to burnt fairly quickly. Once finished browning, pour into a bowl and allow to cool completely. I usually throw it into the freezer for 10 minutes.
- Preheat oven to 350 F. Line two baking sheets with parchment paper.
- Place browned butter and sugars in a medium bowl and mix together. Add the egg and vanilla and mix until smooth and lighter in color.
- Mix in the baking soda, salt and flour until just combined.
- Fold in the chocolate and pistachios.
- Scoop the dough into large balls. I like to use a 3 tablespoon cookie scoop. Place 6 cookie balls on your baking sheet and top with a bit more pistachios and chocolate.
- Bake the cookies for 10-12 minutes. You're looking for a nice golden brown outside rim. Sprinkle with salt flakes and enjoy!
Video
Notes
I like to buy trader joes pound plus chocolate bars and chop them up for my cookies. I used the dark chocolate bar for these, but feel free to use milk or even white chocolate if you prefer.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
If your cookies don’t come out a perfect circle, I like to take a little spatula and circle around the cookie to bring in any spots that have spread a little too far.
Nutrition
Calories: 265kcalCarbohydrates: 33gProtein: 3gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 36mgSodium: 215mgPotassium: 124mgFiber: 1gSugar: 21gVitamin A: 280IUVitamin C: 0.3mgCalcium: 25mgIron: 1mg
Tried this recipe?Let us know how it was!