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Stack of gooey brown butter pistachio cream chocolate chip cookies with a broken cookie revealing melty center.

Brown Butter Pistachio Cream Chocolate Chip Cookies

Brown butter pistachio cream chocolate chip cookies recipe with step-by-step instructions. Rich, nutty flavors meet chocolate perfection in these bakery-style treats.
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Prep Time 30 minutes
Cook Time 14 minutes
Chilling Time 30 minutes
Total Time 44 minutes
Servings: 18 cookies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 8 tbsp Pistachio cream plus extra for topping
  • ½ cup Unsalted butter high-quality butter browns better
  • ½ cup Light brown sugar packed
  • ¼ cup Granulated sugar fine granules work best
  • 1 Large egg room temperature
  • ½ tsp Vanilla extract pure vanilla preferred
  • 1 ⅓ cups All-purpose flour spoon and level for accuracy
  • ½ tsp Baking powder fresh for best rise
  • ½ tsp Baking soda check expiration date
  • ½ tsp Salt fine sea salt or kosher
  • ½ cup Chocolate chips plus 1 tbsp; semi-sweet or dark
  • ⅓ cup Crushed pistachios roughly chopped for texture

Equipment

  • Small saucepan
  • Mixing bowl
  • rubber spatula
  • Cookie scoop
  • measuring cups
  • - Measuring spoons
  • baking sheets
  • wire cooling rack

Method
 

  1. Freeze tablespoon-sized balls of pistachio cream on a parchment-lined sheet. Freeze for at least 15 minutes or up to a week.
  2. In a small saucepan, brown the butter over medium heat until amber-colored with nutty aroma, about 5-7 minutes. Transfer to a bowl and chill for 5 minutes.
  3. Whisk in both sugars into the cooled brown butter until smooth and caramel-colored. Add the egg and vanilla extract; whisk until well combined.
  4. Add flour, baking powder, baking soda, and salt. Fold together with a rubber spatula until just combined with a few flour streaks remaining.
  5. Fold in chocolate chips and crushed pistachios until dough is cohesive. Scoop 3-tbsp portions, flatten, place frozen pistachio cream center, and fold dough around it.
  6. Chill assembled dough balls in the fridge for 30 minutes. Preheat oven to 350°F (175°C).
  7. Place cookies on lined baking sheets. Bake for 12–14 minutes until edges are golden and centers look slightly underdone.
  8. Use the 'scooting' technique immediately after baking for perfect round cookies. Let rest on the pan for 5 minutes, then cool on a wire rack.

Notes

Temperature control and chilling are crucial to prevent leaking pistachio cream. For variation, try holiday spices, white chocolate, or cranberry-pistachio combos. Cookies freeze well before or after baking.