I’ve always been a sucker for that perfect sweet-salty combination. You know, the kind that hits all your taste buds at once and makes you immediately reach for another bite? That’s precisely what these brown butter pistachio chocolate chip cookies deliver. I developed this recipe after a weekend baking marathon where I was determined to elevate the classic chocolate chip cookie into something special but still comforting and familiar.
The brown butter is truly the star here – it adds this incredible nutty, caramelized flavor that regular butter just can’t match. Paired with the salty crunch of pistachios and pockets of melty chocolate, these cookies have quickly become my go-to when I want to impress friends or just treat myself after a long day. The flaked sea salt on top isn’t just for looks – it brings all these flavors together in the most magical way. Trust me, once you try brown butter in your cookies, you’ll never want to go back to regular butter again!
Making Brown Butter Pistachio Chocolate Chip Cookies
Making these cookies is surprisingly simple, even with the extra step of browning the butter. That’s what I love about them – they feel fancy but don’t require any complicated techniques.
First, you’ll brown your butter, melting it in a saucepan and letting it cook until it turns a beautiful amber color and smells nutty and caramelized. This takes about 5-6 minutes, and it’s important to stir consistently and keep an eye on it. Butter can go from perfectly browned to burnt pretty quickly! Once browned, let it cool slightly before adding it to your sugars while it’s still warm. This helps dissolve the sugar and creates that perfect chewy texture we’re looking for.
After mixing in the egg and vanilla, combine the dry ingredients separately before adding them to the wet mixture. The key here is not to overmix. Stop as soon as the flour is incorporated to keep your cookies tender. Then fold in the chocolate chips and pistachios for the perfect balance of sweet and salty.
The chilling step is non-negotiable! I know it’s tempting to skip it when cookie cravings hit, but giving the dough time to rest allows the flavors to develop and prevents the cookies from spreading too much during baking. I find 4-6 hours is the sweet spot. However, you can chill for as little as an hour if you’re making smaller cookies, or up to a day if you want to prep ahead.
When it’s finally time to bake, keep a close eye on the cookies. They’re best when they’re just set around the edges but still soft in the middle. And don’t forget that finishing touch of flaked sea salt while they’re still warm! Store any leftovers (if there are any!) in an airtight container for up to five days, though they’re definitely best within the first two days.
Brown Butter Pistachio Chocolate Chip Cookies
Equipment
- Mixing Bowls
- Baking Sheet
- Mixer (stand or hand)
- Small Saucepan
Ingredients
- 1/2 cup butter 1 stick, browned
- 1/3 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1 tsp vanilla
- 1 1/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup chocolate chips
- 1/3 cup pistachios
- Flaked sea salt for topping
Instructions
- Melt butter in a small saucepan over medium heat. Continue cooking, stirring consistently, until butter foams and then turns amber and smells nutty, about 5-6 minutes. Watch carefully to prevent burning.
- Let butter cool slightly, then pour into a mixing bowl with both sugars. Mix until well combined.
- Add egg and vanilla to the butter-sugar mixture and mix well using a mixer or hand beater.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Add dry ingredients to wet ingredients and mix until just combined. Don’t overmix – stop once the flour is incorporated.
- Fold in chocolate chips and pistachios.
- Chill dough in the refrigerator for at least 1 hour, preferably 4-6 hours (or up to 24 hours for larger cookies).
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Scoop dough onto prepared baking sheet, spacing cookies about 2 inches apart.
- Bake small cookies for 8-10 minutes or large cookies for 11-13 minutes, until edges are golden brown but centers still look slightly soft.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Sprinkle with flaked sea salt while still warm. Enjoy!
