Irresistible Brown Butter Pistachio Chocolate Chip Cookies with a Gooey Pistachio Butter Center

Prepare to fall in love with these extraordinary Brown Butter Pistachio Chocolate Chip Cookies. These aren’t just any cookies; they’re a delightful symphony of textures and flavors, designed to create an unforgettable treat. Each bite offers the perfect balance of chewy centers, wonderfully crispy edges, and a rich, deep pistachio flavor that truly shines. Crafted with luscious browned butter, generously loaded with crunchy chopped pistachios and premium dark chocolate chunks, the true magic lies in their creamy pistachio butter center. This hidden gem melts into a warm, gooey surprise with every bite, elevating the classic chocolate chip cookie to an entirely new level of indulgence. If you adore the comfort of a traditional chocolate chip cookie but crave something uniquely special and incredibly flavorful, this is undoubtedly the best cookie recipe you need to try!

For more delicious pistachio-infused treats, explore these fantastic recipes:

• Buttery Pistachio Gooey Butter Cake Recipe
• The Most Delicious Lemon Pistachio Cake Recipe
• Simple and Easy Pistachio Sheet Cake

Why You’ll Adore These Pistachio Chocolate Chip Cookies

These aren’t just any cookies; they’re a culinary experience waiting to happen. Here’s why these brown butter pistachio chocolate chip cookies will quickly become a favorite in your baking repertoire:

• The star ingredient, brown butter, elevates the flavor profile by adding a deep, nutty richness that perfectly complements both the vibrant pistachio flavor and the decadent dark chocolate chips. This simple step transforms ordinary butter into liquid gold, imparting an unparalleled depth to your cookies.
• A delightful surprise awaits inside! The creamy pistachio butter center creates a wonderfully soft and gooey texture within these already chewy cookies, providing a luxurious contrast to the crispy edges. It’s a burst of intense pistachio goodness that sets these cookies apart.
• No patience required! Unlike many cookie recipes that demand extensive chilling, these cookies require no chill time. You can mix the dough and immediately start to bake cookies, making them perfect for those spontaneous baking cravings or when you’re short on time.
• They’re incredibly versatile for storage. These cookies maintain their fantastic flavor and texture whether stored in an airtight container at room temperature for several days or frozen for later enjoyment. They’re perfect for meal prepping your desserts or having a stash ready for unexpected guests.
• The combination of sweet and salty is expertly achieved. A sprinkle of flaky sea salt on top of each cookie before baking enhances the flavors, providing that irresistible contrast that cookie connoisseurs love.
• They offer a sophisticated twist on a classic. While maintaining the beloved characteristics of a classic chocolate chip cookie, the inclusion of pistachios and brown butter adds an elegant, gourmet touch that is sure to impress.

Essential Ingredients for Brown Butter Pistachio Chocolate Chip Cookies

Crafting these exceptional Brown Butter Pistachio Chocolate Chip Cookies requires a blend of standard pantry items and a few special additions that truly make them sing. Here’s a detailed look at the ingredients you’ll need to create these perfect cookies:

• Unsalted butter: This is the foundation of our cookie magic. We’ll be browning it to unlock an incredible nutty depth, which is crucial for the unique flavor profile of these cookies. The browned butter lends a caramel-like aroma and richness that regular melted butter simply can’t achieve.
• Brown sugar and white sugar: The combination of these two sugars is key to achieving the ideal texture. Brown sugar contributes moisture and a delightful chewiness, thanks to its molasses content, while white sugar provides crispness and helps the cookies spread perfectly. This duo creates the best chewy texture with satisfyingly crisp edges.
• Whole egg and egg yolk: Using both a whole egg and an extra egg yolk ensures a rich, tender crumb. The whole egg provides structure and moisture, while the added yolk boosts richness, tenderness, and helps create a soft, melt-in-your-mouth interior.
• Vanilla extract and a touch of almond extract: Vanilla is a classic flavor enhancer, bringing warmth and sweetness. The addition of a small amount of almond extract is a secret weapon here; it subtly complements the pistachio flavor, adding an extra layer of complexity and a gourmet touch without overpowering the nuts.
• All-purpose flour, baking soda, baking powder, and salt: These are your essential dry ingredients. All-purpose flour provides the main structure. Baking soda reacts with the brown sugar to create spread and chewiness, while baking powder gives a slight lift, resulting in a perfectly textured cookie. Salt balances the sweetness and enhances all the other flavors.
• Dark chocolate bar, semisweet chocolate, or milk chocolate: For those irresistible, melty pools of chocolate, opting for chopped chocolate from a bar rather than pre-made chips is highly recommended. The irregular chunks melt more beautifully. You can use dark for a more intense contrast, semisweet for a balanced flavor, or even milk chocolate for a sweeter profile. A mix is also fantastic!
• Chopped pistachios and ground pistachios: These add both texture and an intense pistachio flavor. Chopped pistachios provide a satisfying crunch, while ground pistachios integrate into the dough, distributing their distinct taste more evenly. Toasting them briefly before adding can deepen their nutty notes.
• Pistachio butter or pistachio extract: This is the star of the gooey center! High-quality pistachio butter delivers an incredibly rich and authentic pistachio experience. If pistachio butter is hard to find, a good quality pistachio extract can still infuse the dough with a unique, nutty flavor.
• Flaky sea salt: A final sprinkle of flaky sea salt on top of each cookie is non-negotiable! It provides the perfect balance of sweet and salty, awakening your taste buds and making every bite even more addictive.

How to Make Brown Butter Pistachio Chocolate Chip Cookies: A Step-by-Step Guide

Creating these gourmet Brown Butter Pistachio Chocolate Chip Cookies is a rewarding experience. Follow these detailed steps to ensure your cookies are perfect every time:

1. Prepare the Brown Butter and Pistachio Butter Filling

• **Brown the Butter:** In a medium saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring or swirling the pan occasionally, until the butter begins to foam. The milk solids at the bottom of the pan will turn a golden amber color and release a rich, nutty aroma. This process typically takes about 5-7 minutes. Be sure to watch it closely, as butter can burn quickly. Once browned to perfection, immediately transfer the fragrant browned butter to a large mixing bowl to stop the cooking process. Let it cool for approximately 10-15 minutes at room temperature; it should still be liquid but not hot.
• **Prepare Pistachio Butter Centers:** While the browned butter cools, line a small baking sheet with parchment paper. Using a small spoon or a mini cookie scoop, place about 10 small dollops of pistachio butter onto the sheet. Each dollop should be roughly the size of a cherry. Freeze these pistachio butter portions until they are completely solid, which usually takes about 10-12 minutes. This ensures they don’t melt too quickly when encased in the dough.

2. Make the Cookie Dough

• In the large bowl containing the cooled browned butter, add the brown sugar and white sugar. Whisk vigorously until the sugars are fully incorporated and the mixture is smooth and creamy. This step helps dissolve the sugars and creates a uniform base for your dough.
• Add the whole egg to the sugar and butter mixture and mix on low speed using an electric mixer or thoroughly by hand with a whisk. Once combined, add the extra egg yolk, vanilla extract, and the hint of almond extract. Continue mixing until the wet ingredients are smooth and well-emulsified.
• In a separate bowl, prepare the flour mixture by combining the all-purpose flour, baking soda, baking powder, and salt. Whisk these dry ingredients together to ensure they are evenly distributed. Gradually add this dry mixture to the wet ingredients. Using a rubber spatula or a stand mixer with a paddle attachment on low speed, gently fold or mix until just combined. Be careful not to overmix, as this can lead to tough cookies. Stop mixing as soon as no streaks of flour are visible.
• Finally, gently fold in the chopped chocolate (whether dark, semisweet, or milk), chopped pistachios, and ground pistachios. Mix just enough to ensure they are evenly distributed throughout the dough. You want visible chunks of chocolate and pistachios in every bite!

3. Assemble the Cookies

• Using a cookie scoop (about 3 tablespoons each), scoop out portions of the cookie dough. Gently flatten each dough ball slightly in the palm of your hand, creating a disc.
• Take one of the frozen pistachio butter dollops and place it directly in the center of the flattened cookie dough. Carefully wrap the cookie dough around the pistachio butter, sealing it completely to form a ball. If you like, you can leave a tiny bit of the pistachio butter exposed at the top for a visual cue of the delicious filling. Ensure the dough is well-sealed to prevent the pistachio butter from leaking during baking.
• Arrange the assembled cookie dough balls on a large baking sheet, which you’ve already lined with parchment paper. Ensure they are spaced a few inches apart to allow for spreading during baking.

4. Bake and Cool Your Brown Butter Pistachio Chocolate Chip Cookies

• Preheat your oven to 370°F (188°C). Once preheated, place the baking sheet into the oven. Bake the cookies for approximately 8-9 minutes. You’ll know they’re ready when the edges are beautifully golden brown, but the centers still look delightfully soft and slightly underbaked. This ensures a wonderfully chewy texture once cooled.
• Once baked, remove the cookies from the oven. Let them rest on the hot cookie sheet for about 5 minutes. This crucial resting period allows them to set and prevents them from falling apart when moved. After 5 minutes, carefully transfer them to a wire rack or cooling rack to cool completely. Enjoy them warm, or let them cool for the perfect texture!

Expert Tips for Baking the Best Brown Butter Pistachio Chocolate Chip Cookies

Achieving truly exceptional cookies goes beyond just following a recipe. Here are some invaluable tips to ensure your Brown Butter Pistachio Chocolate Chip Cookies turn out perfectly every single time:

• Butter Matters: Don’t skip the browning step! Using browned butter is a game-changer for these cookies. The process of browning butter caramelizes the milk solids, creating a deep, complex, and distinctively nutty flavor that enhances the pistachios and chocolate immensely. It adds a gourmet touch that sets these cookies apart from any other chocolate chip cookie you’ve had.
• Best Way to Store: To keep your cookies fresh and delicious, store them in an airtight container at room temperature. They will remain wonderfully soft and flavorful for up to 5 days. For longer storage, you can easily freeze them. Place baked cookies in a freezer bag or freezer-safe container for up to 3 months. Thaw at room temperature or gently warm in the microwave for a fresh-baked feel.
• Chocolate Choice for Gooey Pools: While chocolate chips are convenient, for those coveted, extra gooey pools of chocolate, we highly recommend using a high-quality dark chocolate bar or pre-made dark chocolate chunks. Simply chop a bar into irregular pieces. These melt more beautifully and create rich, molten pockets of chocolate throughout the cookie. Feel free to use semisweet or even a mix for varied sweetness.
• Crispy Edges, Chewy Centers – The Perfect Balance: If you crave the ultimate texture contrast – tender, chewy centers with delightful crispy edges – pay close attention to baking time. Bake the cookies just until the edges are nicely golden brown, but the centers still appear slightly underbaked or soft. They will continue to cook and firm up as they cool on the baking sheet, achieving that ideal balance.
• Use High-Quality Pistachio Butter: The intense pistachio flavor of these cookies is largely dependent on the quality of your pistachio butter. Opt for a smooth, high-quality pistachio butter from a reputable brand. If you’re feeling ambitious, you can even make your own at home using a food processor and fresh roasted pistachios for the freshest flavor.
• Toast the Pistachios for Deeper Flavor: To truly unlock and deepen the nutty essence of the pistachios, lightly toast the chopped pistachios before adding them to the dough. You can do this in a medium saucepan over medium heat for 3-5 minutes, stirring frequently, until they become fragrant. Be careful not to burn them. Let them cool completely before incorporating them into the cookie dough. This step adds another layer of complexity to the pistachio flavor.
• Measure Flour Correctly: To prevent dry, dense cookies, always measure your all-purpose flour using the “spoon and level” method. Instead of scooping directly from the bag (which compacts the flour and leads to too much), lightly spoon the flour into your measuring cup, then level off the top with a straight edge (like the back of a knife). This ensures you have the correct amount of flour for a moist and tender dough.
• Mix Your Chocolates for Complex Flavor: For a truly dynamic chocolate experience and beautiful pools of chocolate, consider using a mix of different chocolates. Combine dark chocolate chunks for intensity, semisweet chocolate for classic balance, and even a few milk chocolate pieces for added creaminess and sweetness. This variety creates a more interesting and delicious flavor profile in every bite.
• Make Dough Ahead of Time (Optional): While chill time isn’t strictly required for these cookies, allowing the cookie dough balls to rest in the fridge for 30-60 minutes can actually deepen their flavor and improve their texture, making them even more robust. If you plan to refrigerate the dough longer, make sure to cover it tightly with plastic wrap to prevent it from drying out. You can also freeze the dough for future baking.

Recommended Baking Tools for Perfect Cookies

Having the right tools can make all the difference in your baking journey. These recommended items will help you achieve perfect Brown Butter Pistachio Chocolate Chip Cookies with ease:

• Medium saucepan: Essential for expertly making your browned butter, allowing you to control the heat and observe the milk solids.
• Food processor: Useful for creating finely ground pistachios from whole nuts, ensuring even distribution throughout the dough and a consistent texture.
• Large mixing bowl and separate bowl: Having a large bowl for your wet ingredients and a separate one for dry ingredients makes the mixing process organized and ensures proper incorporation.
• French Whisk: A sturdy whisk is perfect for combining wet ingredients, especially for whisking the browned butter with sugars and eggs to a smooth consistency.
• Rubber spatula: Indispensable for gently folding in the dry ingredients and chocolate/pistachios without overmixing the dough, preserving its tender texture.
• Large baking sheet and parchment paper: Crucial for even baking and easy cleanup. Parchment paper also prevents sticking and helps cookies spread uniformly.
• Cookie scoop: Ensures consistently sized cookies, which leads to even baking and a beautiful presentation.

Frequently Asked Questions About Brown Butter Pistachio Chocolate Chip Cookies

Here are some common questions about making these delectable Brown Butter Pistachio Chocolate Chip Cookies, along with helpful answers:

Can I make these cookies without pistachio butter?
Absolutely! While the pistachio butter center adds a fantastic gooey texture and a concentrated burst of flavor, you can certainly omit it. You’ll still have incredibly delicious pistachio chocolate chip cookies, especially if you use plenty of chopped roasted pistachios throughout the dough for texture and an intensified nutty taste. The brown butter and chocolate alone create a wonderful cookie! If you choose to skip the center, you might want to slightly increase the amount of chopped pistachios in the dough to ensure that signature pistachio flavor is still prominent.

Do I need to chill the dough?
One of the best features of this particular recipe is that there’s no chill time required! This means you can mix up your dough and immediately start to bake cookies without waiting. This makes them perfect for quick dessert cravings or when you need a batch of fresh cookies in a hurry. However, if you have time, a brief chill (30-60 minutes) can deepen the flavors and result in slightly thicker cookies.

Can I use white chocolate instead of dark chocolate?
Yes, you certainly can! Swapping the dark chocolate chips (or chunks) for white chocolate chips or chopped white chocolate will create a wonderfully different flavor profile. White chocolate offers a sweeter, creamier contrast to the rich pistachio flavor and the nutty notes of the brown butter. It’s a fantastic alternative if you prefer a less intense chocolate taste or enjoy the sweetness of white chocolate. You could even use a mix of both for an interesting marbled effect and varied sweetness.

What kind of pistachios should I use?
For the best flavor and vibrant green color, opt for shelled, unsalted roasted pistachios. If you can only find raw pistachios, lightly toast them yourself in a dry pan for a few minutes until fragrant before chopping and adding them to the dough. This simple step significantly enhances their nutty flavor.

My cookies spread too much. What happened?
Cookie spread can be influenced by several factors. Ensure your browned butter has cooled sufficiently (to room temperature but still liquid) before mixing with sugars. If the butter is too warm, it can cause excessive spreading. Also, make sure you’re accurately measuring your flour using the “spoon and level” method, as too little flour can lead to over-spreading. Finally, a slightly cooler baking sheet can also help prevent excessive spread.

How to Store and Freeze These Delightful Cookies

Whether you’re planning ahead or want to savor your delicious creations, proper storage is key to maintaining the quality of your Brown Butter Pistachio Chocolate Chip Cookies:

• Room Temperature: Once completely cooled, store the baked cookies in an airtight container. They will stay fresh, soft, and chewy for up to 5 days. For best results, place a slice of bread in the container to help keep them extra moist.
• Freezer (Baked Cookies): If you want to keep baked cookies for longer, place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer bag or an airtight freezer-safe container. They can be stored for up to 3 months. Thaw at room temperature or warm gently in the microwave or oven for a few minutes for a fresh-from-the-oven experience.
• Freezer (Dough Balls): For future baking, you can freeze the unbaked cookie dough balls with their pistachio butter centers. Place the scooped and assembled dough balls on a baking sheet lined with parchment paper and freeze until solid. Once firm, transfer them to a freezer bag. When you’re ready to bake, you can bake them straight from frozen; simply add an extra 1-2 minutes to the usual baking time. This is perfect for having fresh cookies on demand!

If you’re a true fan of chewy cookies with a sophisticated and unique flavor profile, these Brown Butter Pistachio Chocolate Chip Cookies are an absolute must-try. The nutty browned butter, crunchy pistachios, rich chocolate, and the surprise gooey pistachio butter center create an indulgence that’s hard to resist. Whether you enjoy them fresh from the oven, sprinkled with that irresistible flaky salt on top of the cookies, or save a batch in the freezer for a rainy day, this is a cookie recipe you’ll find yourself reaching for again and again. Get ready to impress your taste buds and loved ones with these gourmet treats. Happy baking!

Discover more delightful brown butter and cookie recipes:

• Brown Butter Cinnamon Swirl Banana Bread Recipe
• Carrot Snack Cake With Brown Butter Frosting
• The Ultimate Brown Butter Chocolate Chip Cookies: No Chill Time!

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Recipe

Pistachio Chocolate Chip Cookies

Molly Murphy

Soft and chewy, made with browned butter, chopped pistachios, and dark chocolate chunks, with a creamy pistachio butter center.

5 from 1 vote

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Servings
7

Ingredients

• 10 tablespoons unsalted butter
• ½ cup dark brown sugar packed
• ½ cup white sugar
• 1 egg
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 ½ cups all purpose flour spooned and leveled
• 2 ½ cups semi sweet chocolate (chunks or chips)
• 1 cup unsalted pistachios, slightly chopped
• ½ cup pistachio cream or spread
• Optional: Flaky sea salt for topping

Instructions

For the cookie dough

• Preheat your oven to 350°F (175°C). Line 2 baking sheets with parchment paper and set them aside.
• In a medium saucepan, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter foams and turns a rich amber color with a distinctly nutty aroma, typically taking about 5-7 minutes. Watch closely to avoid burning. Once browned, immediately transfer the butter to a large heatproof bowl and let it cool to room temperature (about 10-15 minutes). It should still be liquid but no longer hot.
  10 tablespoons unsalted butter
• While the browned butter is cooling, prepare your pistachio cream centers. Line a small sheet pan with wax or parchment paper. Using two small spoons, scoop 10 small dollops of pistachio cream, each roughly the size of a cherry, onto the lined sheet, spacing them slightly apart. Transfer this sheet to the freezer and freeze until the pistachio cream is completely solid (about 10 minutes). This step is crucial for easy assembly and a perfect gooey center.
  ½ cup pistachio cream or spread
• Once the browned butter has cooled, combine it in a large mixing bowl with the dark brown sugar and white sugar. Whisk thoroughly until the sugars are evenly combined and well incorporated into the butter, about 1 minute. The mixture should be smooth and lightened in color.
  ½ cup dark brown sugar packed,
  ½ cup white sugar
• Add the whole egg to the butter-sugar mixture and whisk until evenly combined. Then, add the egg yolk and vanilla extract, mixing again until completely smooth and incorporated.
  1 egg,
  1 egg yolk,
  1 teaspoon vanilla extract
• In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet ingredients. Switch to a rubber spatula to gently fold the dough until there are no more streaks of flour visible. Finally, fold in the semi-sweet chocolate chunks/chips and the chopped pistachios until they are evenly distributed throughout the dough. Remember: DO NOT OVERWORK THE DOUGH, as this can make your cookies tough.
  1 teaspoon baking soda,
  1 teaspoon baking powder,
  1 teaspoon salt,
  1 ½ cups all purpose flour spooned and leveled,
  2 ½ cups semi sweet chocolate,
  1 cup unsalted pistachios, slightly chopped
• Scoop the dough using a 3-tablespoon-sized cookie scoop to ensure evenly sized cookies. Flatten each portion slightly in the palm of your hand, forming a disc. Then, place a frozen pistachio cream dollop directly in the center of the dough disc. Carefully wrap the cookie dough around the pistachio cream, gently sealing it to form a complete ball. You can leave a small part of the pistachio cream exposed if you desire a peek of the filling. Repeat this process with the remaining dough and frozen pistachio cream dollops.
• Arrange the filled cookie dough balls on your prepared baking sheets, leaving enough space between each cookie for spreading. Bake in the preheated oven at 370°F (188°C) for 8-9 minutes, or until the edges are golden brown and the centers are still soft and slightly underbaked.
• Allow the cookies to cool on the baking sheet for 5 minutes. This allows them to set and firm up slightly before you move them. After 5 minutes, carefully transfer them to a wire rack to cool completely. For an extra touch of deliciousness and a perfect sweet-salty contrast, sprinkle with flakey sea salt while they are still warm, if desired!

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