Brown Butter Pistachio Dark Chocolate Cookies
Pistachio and dark chocolate may be my favourite flavour combo of 2024. These Brown Butter Pistachio Dark Chocolate Cookies are the ultimate flavour combination! There’s something about the nutty richness from the pistachios and deep cocoa flavour from the dark chocolate that pairs so well together. When you add the toasty brown butter cookie dough into the mix, it’s the ultimate cookie flavour. Be prepared to be hooked, pistachio lovers!
Ingredients
Pistachio Paste
- 300 g pistachios toasted
- Pinch of salt
Chocolate Bark
- 175 g dark chocolate
- 75 g chopped pistachios toastes
Brown Butter Cookie Dough
- 125 g butter weight before browning
- 140 g brown sugar
- 35 g white sugar
- 165 g cake flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 large egg
- 1/2 tbsp vanilla
- 75 g pistachio paste swirled in
- 200 g pistachio chocolate bark
Instructions
- Brown the butter, and set aside. Let it cool for 1-2 hours.
- In a bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- Cream together the cooled brown butter with both sugars.
- When combined, add the egg and vanilla. Mix until slightly lightened in texture.
- Add the dry mix to the butter base and mix until a cookie dough forms.
- Add in chopped pistachio dark chocolate bark.
- When combined, roughly swirls in pistachio paste.
- Scoop cookies and refrigerate for 1 hour minimum. Overnight is preferred. Cover tightly if storing overnight.
- Preheat oven to 350 and line a baking sheet with parchment.
- Bake chilled cookies for 12-15 minutes based on preferred doneness.
- Remove from oven, round, and cool.
Tried this recipe?Let us know how it was!