Brown Butter Pistachio Cookies – Gooey Pistachio Chocolate Chip Cookies
Makes 6 cookies!
Ingredients
- 140 g unsalted butter
- 210 g plain flour
- 120 g brown sugar
- 150 g milk chocolate chips save some for topping
- 160 g dark chocolate chunks
- 1 egg
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
For the Filling
- 90-100 g pistachio paste divide into 6 portions andf reeze for at least 2 hours so they hold their shape when stuffing the dough
Instructions
Freeze the pistachio cream
- Spoon 6 tablespoons of pistachio cream onto a tray and freeze for at least 2 hours until solid.
Brown the butter
- Place the butter in a pan over medium heat and cook while stirring until it turns golden brown and smells nutty. This should take around 5–6 minutes. It will go through several stages: melting, boiling, and finally foaming. Remove from heat and pour into a large mixing bowl to cool slightly.
Mix the wet ingredients
- Add the brown sugar, egg and vanilla extract to the browned butter and whisk until smooth and combined.
Add the dry ingredients
- Add the flour, salt and baking soda and mix until a soft cookie dough forms.
Fold in the chocolate
- Stir through the milk chocolate chips and dark chocolate chunks.
Shape and fill the cookies
- Divide the dough into equal portions. Flatten each piece slightly, place a frozen pistachio centre inside, then wrap the dough around it and roll into a ball. Press extra chocolate chips and pistachio paste on top.
Chill the dough
- Place the cookie dough balls in the freezer for 20 minutes. The longer you freeze them, the thicker the cookies will be.
Bake
- Preheat the oven to 180°C (350°F). Place the cookies on a lined tray and bake for 16–18 minutes until golden with slightly crisp edges. Add on an extra piece of chocolate or two to each cookie and the heat form the cookies will be enough to melt the chocolate and they'll look just like they do in the bakeries!
Finish
- Allow to cool for at least 5 minutes before serving.