Brown Butter Pistachio Cookies
Decadent brown butter cookies w pistachios white chocolate chips Easy recipe delivers irresistibly delicious results Bake now 146 chars
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 18 cookies
- Category: Cookie
- Cuisine: American
Ingredients
Scale
- 1 cup (2 sticks or 227g) Unsalted Butter
- ¾ cup (150g) Granulated Sugar
- ¾ cup (165g) Packed Light Brown Sugar
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- 2 ¼ cups (281g) All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 cup (170g) White Chocolate Chips
- 1 cup (120g) Pistachios, shelled and roughly chopped
Instructions
- Brown the butter in a saucepan over medium heat. Watch carefully as it melts, foams, subsides, and turns golden-brown with a nutty aroma. Remove from heat immediately and let cool slightly.
- In a large bowl, cream together the browned butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the white chocolate chips and pistachios.
- Cover the dough and chill for at least 30 minutes (or overnight).
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie. Gently press some extra chopped pistachios onto the tops of the cookie dough balls.
- Bake for 10-12 minutes, or until the edges are golden brown and the center is still slightly soft. Rotate the baking sheet halfway through baking for even browning.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.