Description
These Chocolate Chunk Pistachio cookies are loaded with chocolate and packed with browned butter flavor and salty pistachio pieces.
Ingredients
Scale
- 1 cup salted butter
- 1 1/2 cups light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract (or 1 1/2 teaspoons vanilla extract and 1/2 teaspoon almond extract)
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 1/2 cups all-purpose flour
- 1 1/2 cups chocolate chunks
- 3/4 cup coarsely chopped salted pistachios
- Optional: flaked sea salt to sprinkle on top of baked cookies
Instructions
- Preheat the oven to 350°F/175°C. Line a baking sheet with parchment paper and set aside.
- In a medium saucepan over medium-low heat, melt the butter. Once it’s melted, bring it to a boil, swirl the pot, or stir constantly as the butter cooks. The butter will foam and then start to turn a deep amber color. Once the butter is browned remove it from the heat and allow it to cool for 20 minutes.
- In a large bowl stir the cooled butter and sugar together. Add in the eggs and vanilla and stir until smooth. Next stir in the baking soda and salt and then the flour.
- Finally stir the chocolate chunks and pistachios.
- Using a medium (2- tablespoon) sized cookie scoop drop the dough onto the prepared baking sheet 2 inches apart. Bake for 9-10 minutes until the edges are lightly golden.
- Transfer cookies to a wire rack to cool completely.
Notes
Store the cookies airtight at room temperature for up to 3 days for best freshness.
Freeze cookies airtight for up to 2 months. Thaw at room temperature.
