Candied Pistachio & Brown Butter Chocolate Chunk Cookies
These candied pistachio & brown butter chocolate chunk cookies are salty, sweet and nutty! they have all the right flavors and are deliciously chocolatey.
Servings 10 cookies
- 2 tbsp sugar
- 1 tbsp butter
- ⅓ cup pistachios shelled
- 1 cup +3 tbsp flour spooned + leveled
- ¼ tsp salt
- ½ tsp baking soda
- 10 tbsp salted butter
- ⅓ cup sugar
- ⅓ cup brown sugar packed
- 1 tsp vanilla
- 1 large egg
- ⅔ cup semi-sweet chocolate chopped into chunks
- ⅓ cup candied pistachios
Add your pistachios, sugar and butter to a nonstick pan. On low heat, allow the mixture to melt and stir to cost all then nuts. The mixture will become grainy and then melt down again. Once it melts down again and turns a rich Carmel color, remove from the heat snd pour onto a sheet pan lined with parchment paper. Allow them to set at room temperature. About 10-15 minutes.
In a bowl, add the flour, baking soda, and salt. Set aside. In another bowl, whisk the softened brown butter and sugars until combined and smooth. Add in your vanilla and egg. Mix until incorporated. Add in your dry mixture and continue to mix until absorbed. Fold in the chocolate using a spatula and half of the pistachios. Reserve the rest of topping. Chill the dough for 30 minutes to 2 hours.
Preheat your oven to 350°Using an ice cream scooper or 2 tablespoons as a measure, scoop out you cookie batter and form the dough into a ball. Place them onto a sheet pan lined with parchment paper. Add chocolate chunks, and the rest of your nuts on top. A sprinkle of flaky salt is optional but SO GOOD. Bake for 10-12 minutes. Allow them to cool for 8-10 minutes out of the oven. Enjoy!
- Any type of nuts will work for this recipe. Walnuts and almonds are so delicious!
- You can make these up to 3 days in advance. Just let the dough balls rest in the fridge overnight and bake when ready. They'll taste even better!