Today we are making the ultimate cookies: super soft chocolate cookies made with nutty brown butter and creamy pistachios, I have been snacking on these all day and I am not planning to stop!

Brown Butter Pistachio Chocolate Cookies

The other day I randomly thought about these cookies and it was one of those thoughts I couldn’t get rid of, so as soon as I had time, I just had to make them! And believe me, I am so happy I did… At first I just thought about making “normal” chocolate chip cookies, but to be honest, if we’re talking nuts in cookies, brown butter just HAS to be added.

These cookies are perfect for many reasons, and every component adds a layer of flavour and texture to them that takes them to the next level: the nutty brown butter adds a deep flavour, the dark chocolate adds that bitter rich taste we always look for in cookies and finally the pistachios add a that creamy flavour and also give these cookies a crunch.

Let’s talk brown butter

Brown butter is not just an autumn flavour, it adds so much to your bakes and, to be honest, incredibly easy to make. All you have to do is cook it in the stove over medium heat until it melts, then, keep cooking, your butter will go from having big bubbles, to small bubbles and will start smelling nutty. Keep cooking until the butter starts taking a golden brown colour and you’ll see some brown pieces, once that has happened, take it off the heat and transfer to a glass bowl and let it come to room temperature.

One important thing to know about brown butter is that some of it evaporates during the process, so you’ll need around 20-30 extra grams before browning. It’s important to always measure your butter after browning it to make sure you have the desired amount.

Brown Butter Pistachio Chocolate Cookies

Ingredients (makes around 16 cookies):

• 170 gr of butter, browned and cooled. You will need around 15-20 extra gr before browning as some of it will evaporate, make sure to weight your butter after browning it.
• 140 gr of brown sugar
• 50 gr of granulated sugar
• 1 egg and 1 egg yolk
• 2 tsp of vanilla extract
• 250 gr of plain flour
• 1/2 a tsp of baking soda
• A pinch of salt
• 100 gr of dark chocolate cut into chunks
• 80-85 gr of pistachios cut into small pieces

Method:

1. Start by browning your butter. In a pot over medium heat, melt the butter completely stirring frequently. The butter will go from very bubbly to have smaller bubbles and will start smelling nutty. Keep cooking until the butter starts taking a golden brown colour and you’ll see some brown pieces, once that has happened, take it off the heat and transfer to a glass bowl and let it come to room temp.
2. In a bowl, mix together the butter, brown and granulated sugar. Then, add it the egg and egg yolk and mix again. Finally, add the vanilla extract.
3. Fold in the flour, salt and baking soda and mix until just combined.
4. Add the chocolate chunks and pistachios and fold them in with a spatula.
5. Refrigerate your cookies in the fridge for at least 30 minutes, you can also keep them in the fridge overnight. The longer in the fridge, the deeper the flavour.
6. Cook in a preheated oven at 180 degrees celsius for 10-12 minutes until the edges start going brown and the centre still looks slightly undercooked.