🍪 Brown Butter Pistachio Chocolate Chip Cookies
Crispy edges, gooey centers, nutty brown butter flavor, melty chocolate chips, and a salty pistachio crunch — a next-level cookie experience!
🕒 Recipe Details:
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Prep Time: 20 minutes (includes butter browning)
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Chill Time: 30–60 minutes (optional, for thicker cookies)
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Bake Time: 10–12 minutes
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Total Time: ~1 hour 30 minutes
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Servings: ~20 cookies
🛒 Ingredients:
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1 cup (2 sticks) unsalted butter
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1 cup brown sugar, packed
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1/2 cup granulated sugar
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2 large eggs
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1 tbsp vanilla extract
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2 1/4 cups all-purpose flour
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1 tsp baking soda
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1/2 tsp salt
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1 cup semi-sweet or dark chocolate chips
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3/4 cup roasted pistachios, chopped (unsalted or lightly salted)
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👨🍳 Instructions:
🔹 Step 1: Brown the Butter
In a saucepan over medium heat, melt the butter. Keep cooking, swirling often, until golden brown bits form at the bottom and it smells nutty (about 5–7 minutes). Remove from heat and cool for 10–15 minutes.
🔹 Step 2: Mix Wet Ingredients
In a mixing bowl, beat browned butter, brown sugar, and granulated sugar until combined. Add eggs and vanilla; mix until smooth and creamy.
🔹 Step 3: Combine Dry Ingredients
In another bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture until just combined.
🔹 Step 4: Add Chocolate & Pistachios
Fold in chocolate chips and chopped pistachios. Chill dough for 30–60 minutes for a thicker cookie (optional but recommended).
🔹 Step 5: Scoop & Bake
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop ~2 tbsp balls of dough and place a few inches apart.
Bake for 10–12 minutes, until edges are golden but centers are still soft. Let cool on the pan for 5 minutes before transferring.
🌟 Tips:
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Use high-quality chocolate chunks for melty pools.
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Top with a pinch of flaky salt before baking for extra contrast.
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Can substitute pistachios with pecans or walnuts if preferred.
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