Chocolate Chunk Pistachio Cookies
Ingredients
- ½ cup (1 stick) of unsalted butter
- ¾ cup of light brown sugar
- ⅓ cup of granulated sugar
- 1 large egg (room temperature)
- 2 tsp of vanilla extract
- 1 cup + 2 tbsp of all purpose flour
- ½ tsp of baking soda
- ¼ tsp of fine sea salt
- ¾ cup of dark chocolate (roughly chopped & divided)
- ¾ cup of shelled pistachios (finely chopped & divided)
- 1 tsp flaky sea salt
PRODUCTS
Instructions
- In a medium sized saucepan, melt butter over medium heat, stirring constantly. Butter will sizzle and start to foam, continue to stir for 6-8 minutes or until brown specs have formed and there is a sweet caramel aroma. Remove from heat and pour into a heatproof bowl. Allow to cool for approx. 10 minutes.
- Add the brown sugar and granulated sugar to the cooled browned butter and whisk to combine. Whisk in the egg and vanilla extract until thoroughly combined.
- Add flour, baking soda and salt and mix until just combined. Fold in ½ cup of chocolate chunks and ½ cup of pistachios.
- Cover mixture and refrigerate for 30 minutes.
- Preheat the oven to 350°F.
- Line 2 baking sheets with silicone mats or parchment paper. Use a cookie scoop to scoop out the chilled mixture into 12 even balls. Place 6 per baking sheet. Press down slightly and top with chocolate chunks.
- Bake for 10-12 minutes or until golden brown. Sprinkle with chopped pistachios and flaky sea salt and cool on a wire rack.
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