Ingredients
Scale
For the Cookie Dough:
- ½ cup (113 g) unsalted butter
- ½ cup (100 g) packed light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract or vanilla bean paste
- 1 cup (125 g) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ¾ cup (113 g) chopped dark chocolate (70% cacao recommended)
- ⅔ cup (95 g) shelled, roasted pistachios, roughly chopped
For Topping:
- 2 tablespoons chopped pistachios (optional)
- Extra chocolate chunks (optional)
- Flaky sea salt, for sprinkling
Preparation Notes:
- Use unsalted butter to control salt content. If using salted butter, reduce the added salt slightly.
- Chop chocolate and pistachios by hand for a rustic look and more even texture throughout the cookie.
- Brown the butter first, and allow it to cool slightly before mixing with sugars.
- To toast pistachios, heat in a dry skillet over medium heat for 2–3 minutes, until fragrant.
Instructions
1. Brown the Butter
- Cut the butter into chunks and place in a light-colored pan over medium heat.
- Stir frequently as it melts and foams, then turns golden brown with brown flecks at the bottom.
- Remove from heat when it smells nutty and the color is amber.
- Transfer to a heatproof bowl and let cool for 10–15 minutes.
2. Mix in Sugars
- Add light brown sugar and granulated sugar to the cooled brown butter.
- Whisk until fully combined and smooth.
- The mixture should look glossy and slightly thickened.
3. Add Egg and Vanilla
- Mix in the egg and vanilla extract.
- Whisk vigorously until the mixture is light and ribbony, about 30 seconds.
- This helps create a light texture and helps the cookie rise slightly.
4. Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring just until no dry flour remains.
- Do not overmix, as this could make the cookies tough.
5. Fold in Chocolate and Pistachios
- Gently fold in the chopped chocolate and pistachios using a spatula.
- Reserve a small handful of each for pressing on top before baking.
6. Chill the Dough
- Cover the dough and refrigerate for at least 1 hour, or up to overnight.
- Chilling helps the flour hydrate and the flavors develop.
- Cold dough also spreads less, leading to thicker cookies.
7. Preheat and Shape
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone mat.
- Scoop dough into balls (about 2 tablespoons each) and place 2 inches apart on the baking sheet.
- Press reserved chocolate and pistachios onto the tops of the dough balls for a bakery-style look.
8. Bake
- Bake for 10 to 12 minutes, or until the edges are golden and the centers are just set.
- Do not overbake; the centers will continue cooking slightly after being removed from the oven.
9. Finishing Touch
- Immediately sprinkle a small pinch of flaky salt on each cookie right after they come out of the oven.
- Let the cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Watch the butter closely as it browns. It can go from golden to burnt in seconds. Use a light-colored pan to see the color change.
- Let the butter cool before adding eggs. Hot butter can scramble the eggs if added too soon.
- Chill the dough for thicker, chewier cookies. Skipping this step can lead to flat cookies.
- Use a cookie scoop for evenly sized cookies. This ensures uniform baking.
- Let the cookies rest before moving. They’re fragile when hot and will firm up as they cool.
- Prep Time: 20 minutes (includes browning butter and mixing)
- Cook Time: 10–12 minutes per batch