Browned Butter Chocolate Pistachio Cookies

This is the final recipe that I made with the bag of cinnamon pistachios that I purchased during the holidays. I feel like making three recipes was a victory! Some of the recipes that I found are quite similar, but there are little nuances to set them apart. This one uses browned butter, which does add an extra layer of flavor. It looks a lot like a traditional chocolate chip cookie, but it is more than that.

I have used browned butter in a number of different recipes. It’s frustrating that I can’t provide times for how long the butter will take to brown, but there are so many factors that make a difference. I will say that if you step away from the stove for even a moment, your browned butter will become burnt butter and that’s not good at all. I’m not sure why this happens, just be careful! You could also simply melt the butter, but that wouldn’t impart the same flavors.

Yes, I suppose this is a traditional chocolate chip cookie, but it has some extras. I used dark chocolate chunks and not milk chocolate. I felt this would pair better with the cinnamon pistachios. You really could use any type of chocolate, because it is the pistachios that make the big difference. There are lots of interesting flavors of pistachios out there on the market, and this cookie would lend itself to all sorts of flavors.

Browned Butter Chocolate Pistachio Cookies
½ cup butter
¼ cup sugar
¾ cup packed brown sugar
1 egg
1 tablespoon vanilla
1 ⅓ cup flour
1 teaspoon baking soda
¾ cup chocolate chunks
¾ cup cinnamon pistachios, roughly chopped

First, brown the butter. In a small saucepan over medium heat, melt the butter. Once the butter melts, continue cooking, swirling the pan frequently, until the butter browns and smells nutty. Watch carefully so that the butter doesn’t burn. Transfer the browned butter to a separate dish to cool slightly.

Heat the oven to 350 degrees. Line two baking sheets with silicone baking mats.

In a larger mixer bowl, combine the browned butter, sugar, and brown sugar. Mix on medium to combine. Add the egg and vanilla and mix again to incorporate. With the mixer running on low, add the flour and baking soda. Stir in the chocolate chunks and cinnamon pistachios with a spatula.

Shape the dough into 1-1/4” balls and place on the prepared baking sheets.

Bake for about 10 minutes, until the cookies are browned along the edges. Allow the cookies to cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely.

Recipe from Kale Junkie