Description
These Brown Butter White Chocolate Pistachio Cookies are a delightful twist on classic cookies, featuring rich nutty browned butter, sweet white chocolate chips, and crunchy pistachios. Perfectly soft in the center with golden edges, these cookies offer a delicious balance of flavors and textures that make them irresistible for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
Add-ins
- 1/2 cup white chocolate chips
- 1/2 cup pistachios, shelled and roughly chopped
Instructions
- Brown the Butter: In a saucepan over medium heat, melt the butter while stirring constantly. Continue cooking until the butter foams and turns golden brown with a nutty aroma, about 4-5 minutes. Remove from heat and let it cool slightly for about 10 minutes.
- Prepare the Cookie Dough: In a large mixing bowl, combine the brown sugar, granulated sugar, and the browned butter. Beat the mixture until smooth and creamy. Then add the egg and vanilla extract, mixing until fully incorporated.
- Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring just until combined to avoid overmixing.
- Add White Chocolate Chips and Pistachios: Gently fold in the white chocolate chips and roughly chopped pistachios, ensuring they are evenly distributed throughout the dough.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This helps the cookies maintain their shape during baking.
- Preheat the Oven: Set your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
- Shape the Cookies: Scoop tablespoon-sized portions of the dough and roll them into balls. Place them on the prepared baking sheet, spacing the dough balls about 2 inches apart.
- Bake the Cookies: Bake for 10-12 minutes or until the edges turn golden brown and the centers are set but still soft. Avoid overbaking to keep the centers soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Brown butter adds a rich, nutty flavor that enhances the overall cookie taste.
- Chilling the dough is essential for maintaining cookie shape and preventing excessive spread in the oven.
- Use high-quality white chocolate chips for the best taste and texture.
- Roughly chopping pistachios allows for a pleasant crunch without overwhelming the cookie.
- Store cookies in an airtight container at room temperature for up to 5 days.
