Description
Delight in these Brown Butter White Chocolate Pistachio Cookies, a perfect blend of nutty browned butter, creamy white chocolate, and crunchy pistachios. Rich and buttery with a soft, chewy texture, these cookies are an irresistible treat for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter
- 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, stirring constantly. Continue stirring as it begins to foam and turns a golden brown color with a nutty aroma, about 4-5 minutes. Remove from heat and allow to cool slightly, about 10 minutes.
- Prepare the Cookie Dough: In a large mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Beat the mixture until smooth and creamy. Add the egg and vanilla extract, mixing until fully incorporated.
- Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing to keep the cookies tender.
- Add White Chocolate and Pistachios: Gently fold in the white chocolate chips and roughly chopped pistachios, distributing them evenly throughout the dough.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes. Chilling helps the cookies keep their shape during baking and enhances flavor.
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or use a silicone baking mat for easy cleanup.
- Shape the Cookies: Scoop tablespoon-sized portions of the chilled dough and roll them into balls. Arrange the dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies for 10-12 minutes, or until the edges turn golden brown and the centers are set but still soft. Take care not to overbake to maintain a chewy texture.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This step ensures the cookies finish setting without breaking apart.
Notes
- Ensure butter is browned carefully to avoid burning, which would impart a bitter taste.
- Chilling the cookie dough is essential for preventing excessive spreading during baking.
- Use parchment paper or a silicone mat to prevent sticking and promote even baking.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- You can substitute pistachios with other nuts like walnuts or almonds if preferred.
