Description
Deliciously rich and buttery Brown Butter White Chocolate Pistachio Cookies combining nutty browned butter with sweet white chocolate and crunchy pistachios for a soft, flavorful treat.
Ingredients
Scale
Brown Butter Mixture
- 1 cup unsalted butter
Wet Ingredients
- 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, turns golden brown, and emits a nutty aroma, which should take about 4-5 minutes. Remove from heat and allow to cool slightly for 10 minutes.
- Mix Sugars and Butter: In a large mixing bowl, combine the brown sugar, granulated sugar, and browned butter. Beat the mixture until it becomes smooth and creamy. Next, add in the egg and vanilla extract, mixing thoroughly until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients into the wet mixture, stirring just until combined to avoid overmixing.
- Add White Chocolate 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 dough with plastic wrap and refrigerate for at least 30 minutes. This chilling step helps the cookies maintain their shape during baking.
- Prepare for Baking: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup and to prevent sticking.
- Shape the Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place the dough balls on the prepared baking sheet, spacing them approximately 2 inches apart to allow for spreading.
- Bake the Cookies: Bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers are just set. Be careful not to overbake to maintain a soft center.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Chilling the dough is crucial for preventing excessive spreading and maintaining cookie shape.
- Use unsalted butter to better control the salt flavor.
- Do not overbake to keep the cookies soft and chewy inside.
- Roughly chop pistachios to maintain texture but avoid large chunks.
- Brown butter adds a deep nutty flavor, so be attentive while browning to prevent burning.
