These Brown Butter Pistachio Chocolate Chip Cookies are crisp on the edges, soft in the center, and packed with layers of flavor from dark chocolate, semisweet chips, and crunchy pistachios. Whether you’re baking for a cozy weekend or a special occasion, these cookies are a guaranteed crowd pleaser.
For more delicious cookie recipes, try out cardamom butter cookies and kitchen sink cookies next!
Why You Will Love This Recipe
- Brown butter makes everything better. It adds a rich, toasty, nutty flavor that sets these cookies apart from your typical chocolate chip cookie.
- Pistachios + chocolate = the dream team. The salty crunch of pistachios balances beautifully with the melty pools of dark and semisweet chocolate.
- Chill time means better flavor. Resting the dough develops deeper taste and prevents cookie spreading.
- Perfect texture. Slightly crisp edges with gooey, soft centers. Every single bite is bliss.
Important Ingredient and Substitution Notes
The detailed ingredient list with measurements is in the recipe card at the bottom of this post.
- Unsalted butter: Browning the butter enhances its flavor. Make sure to cool it before using.
- Flour: Regular all-purpose flour works best here. Spoon and level for accuracy.
- Brown sugar: Light brown sugar adds moisture and caramel notes.
- Almond extract: A small amount elevates the flavor. Don’t skip it, but you can substitute with more vanilla if needed.
- Pistachios: Use shelled, salted pistachios for the best balance of sweet and salty. Pistachio lovers, try our iced pistachio latte recipe next!
- Chocolate: A mix of dark chocolate and semisweet chips gives a complex, layered chocolate profile. You can sub with just one type if preferred.
Variations
- White Chocolate & Pistachio: Swap out the dark chocolate for white chocolate chunks for a sweet and creamy twist.
- Gluten Free: Use a 1:1 gluten-free flour blend made for baking.
- Add citrus: A teaspoon of orange zest adds brightness and pairs beautifully with both pistachios and chocolate. Try our lemon strawberry shortbread cookies for another citrusy option!
How to Make This Recipe
Step 1. Brown the butter and let it cool until just slightly warm.
Step 2. Whisk dry ingredients (flour, baking soda, salt) and set aside.
Step 3. Beat brown butter with sugars until light and fluffy. Add eggs and extracts.
Step 4. Mix in dry ingredients until just combined. Fold in pistachios and chocolate, saving some for topping.
Step 5. Chill the dough for at least 1 hour. Scoop and bake at 350°F for 9 to 11 minutes.
Step 6. Top with more pistachios and flaky salt, then let cool.
Recipe FAQs
Do I really need to brown the butter?
Yes! Browning the butter adds a deep, nutty flavor that’s absolutely worth the extra step.
Can I skip chilling the dough?
Technically yes, but your cookies will spread more and lose some flavor development. Chill if you can.
Why add both dark and semisweet chocolate?
Using two types of chocolate gives a deeper, more interesting flavor profile and texture.
How do I know when the cookies are done?
The edges should be golden brown and the centers just slightly underbaked. They’ll firm up as they cool.
Make Ahead and Storing Instructions
- To make ahead: You can chill the dough for up to 48 hours before baking.
- To freeze: Scoop the dough into balls and freeze on a baking sheet, then transfer to a zip top bag. Bake from frozen, adding 1 to 2 extra minutes.
- To store: Keep baked cookies in an airtight container at room temp for up to 5 days.
Tips for the Best Pistachio Chocolate Chip Cookies
- Use a light colored skillet for browning butter. It helps you see when the milk solids are browned and prevents burning.
- Don’t skip the chill. This step controls spread and intensifies the flavor.
- Top before baking. Pressing chocolate chunks into the tops of the dough balls creates that bakery-style, gooey top.
- Sprinkle flaky sea salt. It amplifies the chocolate and nutty flavors beautifully.
- Let them cool. Cookies continue to cook after coming out of the oven. Don’t rush the cooling process!
More Irresistible Cookie Recipes You Will Love!
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📖 Recipe
Brown Butter Pistachio Chocolate Chip Cookies
These Brown Butter Pistachio Chocolate Chip Cookies are crisp on the edges, soft in the center, and packed with layers of flavor from dark chocolate, semisweet chips, and crunchy pistachios. Whether you’re baking for a cozy weekend or a special occasion, these cookies are a guaranteed crowd pleaser.
Equipment
Ingredients
- 1 cup unsalted butter - room temperature
- 2 cups all-purpose flour - spooned and leveled
- ¾ teaspoon baking soda
- 1 teaspoon slat
- 1 cup light brown sugar - packed
- ½ cup granulated sugar
- 2 large eggs - room temperature
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract
- 1 ½ cups shelled and salted pistachios - chopped, divided use
- ¾ cup dark chocolate - chopped
- ½ cup semisweet chocolate chips
Instructions
- Brown the butter by melting it over medium heat in a light-colored skillet. Cook the butter, stirring constantly, until it becomes foamy and the milk solids separate and settle on the bottom of the pan. Continue to cook until some foam subsides and the milk solids are brown and the butter smells intensely nutty. Immediately transfer the butter to a glass bowl and place it in the refrigerator or freezer until it is no longer warm to the touch, but still liquid.
- In a medium mixing bowl, whisk together the flour, baking soda, and salt and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl with a handheld mixer, beat the cooled brown butter, brown sugar, and granulated sugar 3 to 4 minutes on medium-high until light and creamy. Add the eggs, vanilla extract, and almond extract and beat on medium until combined, scraping down the bowl as needed.
- Add the flour mixture and mix on low, gradually increasing speed to medium until no more streaks of dry flour are visible. Do not overmix.
- Add 1 cup of pistachios, and most of the chopped chocolate and chocolate chips, reserving about ⅓ cup chocolate for topping, and mix on low until incorporated.
- Cover the bowl with plastic wrap and refrigerate the dough for at least one hour up to overnight.
- Preheat your oven to 350°F. Line baking sheets with silicone baking mats or parchment paper.
- Use a 1.5 tablespoon cookie scoop to portion out cookie dough balls on the lined cookie sheets about 2-inches apart. Press a few chocolate pieces into the tops of each cookie and bake the cookies in batches for 9 to 11 minutes until the edges are golden brown and the tops are no longer raw. The centers should appear slightly underbaked.
- Sprinkle chopped pistachios and flaky salt on the freshly baked cookie tops. Allow the cookies to cool on the baking sheet for 5 minutes then transfer to a cooling rack to cool completely.
Notes
- Use a light colored skillet for browning butter. It helps you see when the milk solids are browned and prevents burning.
- Don’t skip the chill. This step controls spread and intensifies the flavor.
- Top before baking. Pressing chocolate chunks into the tops of the dough balls creates that bakery-style, gooey top.
- Sprinkle flaky sea salt. It amplifies the chocolate and nutty flavors beautifully.
- Let them cool. Cookies continue to cook after coming out of the oven. Don’t rush the cooling process!
- To store: Keep baked cookies in an airtight container at room temperature for up to 5 days.
Nutrition
Serving: 1cookie | Calories: 199kcal | Carbohydrates: 23g | Protein: 2.4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 155mg | Fiber: 1g | Sugar: 14g
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Nicole
My mind is blown over this flavor combination! And the texture is perfect!