Brown Butter Pistachio White Choc Chip Cookies
Brown butter cookies recipe Elevate your baking w pistachio white choc chips These ultimate cookies use a unique simple tech 144 chars
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Cookie
- Cuisine: American
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup shelled, unsalted pistachios, roughly chopped
- 1 cup white chocolate chips
Instructions
- Brown the butter: In a saucepan over medium heat, melt the butter. Continue cooking, swirling occasionally, until the butter turns a golden brown color and has a nutty aroma. Remove from heat and let cool slightly.
- In a large bowl, cream together the browned butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the pistachios and white chocolate chips.
- Cover the dough and chill in the refrigerator for at least 30 minutes, or preferably overnight.
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Scoop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.