Description
These Brown Butter Milk Chocolate Pistachio Cookies combine the rich, nutty flavor of brown butter with chunks of creamy milk chocolate and crunchy salted pistachios. Moist and chewy with a perfect hint of sea salt on top, these gluten-free cookies are sure to please anyone looking for an elevated homemade treat.
Ingredients
Scale
Main Ingredients
- 1/2 Cup Butter (salted)
- 1/4 Cup Cane Sugar
- 3/4 Cup Brown Sugar
- 1 Egg (room temperature)
- 1 Tablespoon Vanilla Extract
- 1 1/3 Cup 1:1 Gluten-Free All-Purpose Flour (or substitute conventional all-purpose flour)
- 1 Teaspoon Baking Soda
- 2 Milk Chocolate Bars (roughly chopped – approximately 3/4 cup of chocolate)
- 3/4 Cup Salted Pistachios (finely chopped)
Garnish
- Flaky Sea Salt (for garnishing)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F. Line a baking sheet with parchment paper and set it aside for later use.
- Brown the Butter: Place the butter in a small saucepan over medium heat on the stove.
- Melt the Butter: Stir the butter as it melts, which should take about 2 minutes.
- Browning the Butter: Carefully watch the butter as it bubbles. When the surface starts to brown and you notice a nutty aroma, remove it from heat. Let the browned butter cool for 2-5 minutes to avoid cooking the eggs prematurely.
- Mix Sugars with Butter: Pour the cooled browned butter into a large mixing bowl or stand mixer bowl along with cane sugar and brown sugar. Mix until well combined.
- Add Egg and Vanilla: Add the egg and vanilla extract to the sugar and butter mixture, then mix again until the batter is smooth and glossy.
- Incorporate Dry Ingredients: Add the gluten-free (or conventional) flour and baking soda to the mixture. Mix on low speed just until the flour is incorporated and a thick dough forms. Avoid over-mixing to keep the cookies tender.
- Fold in Pistachios and Chocolate: Chop the pistachios and milk chocolate, then gently fold them into the dough ensuring even distribution.
- Portion the Dough: Using a cookie scoop or by hand, scoop approximately 3 tablespoons of dough per cookie onto the parchment-lined baking sheet. You should have about 12 cookies.
- Bake: Bake the cookies in the preheated oven for 12 to 14 minutes or until the edges are browned and set.
- Cool and Garnish: Remove cookies from the oven and let them cool on the baking sheet. Sprinkle flaky sea salt on top for the finishing touch. Serve and enjoy!
Notes
- Watch the butter closely while browning to avoid burning which causes bitterness.
- Using room temperature eggs helps the dough emulsify properly.
- Do not over-mix the dough after adding flour to maintain chewy texture.
- Gluten-free flour can be substituted with all-purpose flour if gluten is not a concern.
- Make sure pistachios are finely chopped for even texture and flavor throughout the cookies.
- Store baked cookies in an airtight container for up to 5 days for optimal freshness.
