Pistachio Chocolate Chip Cookies
Soft brown butter chocolate chip cookies filled with pistachio flavor from pistachio flour and a *ton* of pistachios.
Ingredients
Brown Butter
- 113 g unsalted butter (8 tbsp.)
Pistachio Flour
- 55 g shelled pistachios (½ c.)
Pistachio Chocolate Chip Cookies
- 100 g light brown sugar (½ c.)
- 50 g granulated sugar (¼ c.)
- 1 egg room temperature
- ½ tsp. vanilla
- 130 g all purpose flour (1 c.)
- ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 110 g semi-sweet chocolate* (⅔ c.)
- 85 g shelled pistachios chopped or crushed (¾ c.)
Instructions
Brown Butter
- In a small saucepan set over medium heat, brown the butter. Stir the butter occasionally until it turns amber in color and develops little brown specks.
- Transfer the brown butter to a medium sized mixing bowl and set it in the freezer for 5 minutes to chill. You should be left with 90g of brown butter, if you have a little less (2-3g), just add in some water until you reach 90g. In the meantime, make the pistachio flour.
Pistachio Flour
- Add the pistachios to a food processor. Blend the pistachios until they're very fine and resemble flour. It won't get as fine as regular flour, but it will get very small. Be careful to not over-blend the pistachios, or you'll end up with pistachio butter!
Pistachio Chocolate Chip Cookies
- Once the butter has cooled down a bit, whisk in both sugars.
- Whisk in the egg and vanilla until well combined.
- Add in the flour, pistachio flour, baking powder, baking soda, and salt. Use a rubber spatula to fold the mixture together just until a few flour streaks remain.
- Add in the chocolate and crushed pistachios and fold the mixture together just until no flour streaks remain. Cover the bowl tightly with plastic wrap and place it in the fridge for 30 minutes to firm up.**
- Preheat the oven to 350°F / 175°C.
- Scoop out heaping 3 tbsp. scoops of the cookie dough. (If you chilled the dough for longer, you may need to wait 10-20 minutes for it to become soft enough to scoop.)
- Evenly space out the cookie dough balls on a parchment lined cookie sheet and top them with extra chocolate.
- Bake for 12-14 minutes, or until the edges of the cookies start to turn golden brown.
- Once the cookies come out of the oven, I recommend "scooting" them. This just means take a bowl, cup, or biscuit cutter that is slightly larger than the cookie, place it on top of the cookie, and swirl the bowl around to make the cookie a little more round.
- At this point, while they are still warm, you could also top them with flaky salt, extra crushed pistachios, and rose petals for garnish and flavor.
- Let the cookies sit on the hot baking tray for at least 5 minutes before transferring them to a wire rack to cool. Serve and enjoy!
Notes
Affiliate links: Kitchen Scale (my favorite) | Kitchen scale (great starter option) | | Oven Thermometer | Cookie Scoops | Cookie Sheet Pan | Milk Pan
The #1 culprit for cookies that are too thick, puffy or dry is adding in too much flour. I highly, *highly* recommend always using a kitchen scale for the best, most consistent results. However - if you don't have access to one, here is how to properly measure flour: Fluff up your flour with a fork, then carefully scoop it into your measuring cup and level off the cup with a knife.
*I used valrhona feves for those melty pools of chocolate. The next best thing is using a chopped chocolate baking bar. Note that if you use chocolate chips the cookies may end up a bit thicker.
**At this point you could transfer the dough balls to an airtight container and keep them in the fridge for up to 2 days before baking, or in the freezer for 1 month.
Nutrition
Serving: 1cookieCalories: 419kcalCarbohydrates: 43gProtein: 7gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 52mgSodium: 251mgPotassium: 303mgFiber: 3gSugar: 25gVitamin A: 463IUVitamin C: 1mgCalcium: 64mgIron: 3mg