• (If you'd like to make perfect rings of ice cream, optional, but not required*) The night before making and assembling the cookie sandwiches, line an 8" square pan all around with plastic wrap. Scoop the cherry ice cream into the square pan and flatten it into an even layer. Set the ice cream in the freezer to set back up overnight.

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 white 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 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 10-12 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.
• Let the cookies sit on the hot baking tray for at least 5 minutes before transferring them to a wire rack to cool completely.
• Once the cookies have completely cooled to room temperature, use a biscuit cutter to stamp out 3 inch circles of the frozen layer of cherry ice cream.
• Flip half of the cookies over, place a circle of the ice cream on top of them, them top them with another cookie. Alternatively, scoop out a heaping scoop of ice cream, place it on top of the bottom half of the cookies, then gently spread the ice cream out with a spoon or knife before placing the other cookie on top of them. Serve and enjoy!