Dark Chocolate Chunk Pistachio Cookies
Put a nutty spin on dessert with a scrumptious batch of Dark Chocolate Chunk Pistachio Cookies. Made with browned butter, sea salt and melty puddles of dark chocolate, each bite of these bakery-style cookies is a perfect balance of crunchy, salty and sweet.
Ingredients
- 1 cup unsalted butter
- 2 1/4 cups all-purpose flour unbleached
- 1 tsp baking soda
- 1/2 tsp sea salt fine
- 1 cup dark brown sugar packed
- 1/2 cup granulated sugar
- 2 tsp vanilla extract pure
- 2 large eggs room temperature
- 7 ounces 70% cacao dark chocolate rough chopped
- 1 cup salted and roasted pistachios finely chopped
Instructions
- Brown butter in a medium saucepan over medium-low heat stirring constantly with a wooden spoon for approximately 7 minutes or until the butter gets foamy and releases a nutty aroma.
- Once browned bits begin to form on the bottom of the pan, remove from the heat and set aside until cooled.
- Whisk together flour, baking soda and salt in a medium-sized bowl. Set aside.
- In a separate bowl, beat browned butter, brown sugar and granulated sugar with an electric mixer until light and creamy — approximately 1 minute.
- Add the vanilla and eggs, one at a time, beating after each addition until incorporated.
- Reduce mixer speed to low then add dry ingredients to wet, mixing until almost combined and flour is still visible.
- Reserve 1/4 cup of chocolate chunks and 1/4 cup of chopped pistachios for later use.
- Add the balance of chopped chocolate and chopped pistachios to the cookie batter then stir with a spoon until evenly distributed. Avoid overmixing.
- Using a large, 2 1/2 Tablespoon-sized cookie scoop, scoop cookies onto parchment lined baking sheets, spacing cookie balls 2 inches apart.
- Top each cookie ball with the reserved chocolate chunks and chopped pistachios.
- Cover baking sheets with plastic wrap then chill in the refrigerator for a minimum of 4 hours or up to 2 days. (Mine chilled overnight.)
- Preheat the oven to 350F.
- Remove plastic wrap from baking sheets and bake for 10 to 12 minutes or until the cookie edges are set but the centers are still soft.
- Remove cookies from oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.Note: Cookies may spread a bit as they bake. To reshape, place the rim of a large drinking glass over warm cookies while they are still on the baking sheet then gently swirl the glass in a circular motion until each cookie is symmetrically round.
- If desired, sprinkle each cookie with sea salt before serving.
- Store cookies in an airtight container at room temperature up to 5 days.