White Chocolate Pistachio Cookies With Brown Butter

Although I have a big case of a sweet tooth, I am definitely not a big baker. I do, though, enjoy making a homemade baked treat – such as banana bread or a coffee cake – every now and then. However, cookies never made it to my list of baking challenges. Since every decent home cook should have mastered at least one cookie recipe, I decided it’s overdue I found mine. After a lot of research, I finally developed one that is simple but crazy delicious. All thanks to one special ingredient: brown butter. If you haven’t heard it before, brown butter is just regular butter that is cooked so that the water evaporates and the milk solids become caramelized. It’s the liquid gold that gives such a complex flavor and can make everything taste gourmet. I could add chocolate chips and stop there, but this cookie dough is an inviting canvas for a ton of flavors. So, I took it one step further and the white chocolate pistachio cookies with brown butter were created.

INGREDIENTS

7 tbsp brown butter / about 100 grams

1 egg

1/2 cup white sugar

1/4 cup brown sugar

1 tsp vanilla extract

1 tbsp milk

1/2 tsp baking soda

1/2 tsp salt

1 cup AP flour

1 cup white chocolate

1/2 cup pistachios

INSTRUCTIONS

Note

This recipe calls for 7 tbsp brown butter and this means that you already need to have some brown butter on hand. If this is not the case, then use 1 stick butter (about 115 grams) and cook it. It will yield the exact amount of brown butter needed for this recipe.

Step 1

First, start by melting the butter in a saucepan over medium low heat. Let it cool and, at the same time, chop the white chocolate and the pistachios. Then, sift the flour and mix it with the salt and baking soda in a bowl.

Step 2

In a separate bowl, add the sugars and the melted butter and mix together until there are no visible lumps. After that, beat in the egg, the milk and the vanilla extract until fully incorporated into the batter.

Step 3

Now, toss the flour mixture into the liquid and mix until you have a smooth consistency. Lastly, fold the chocolate and the pistachios – using a spatula – into the dough. It should feel moist, but will harden as you let it sit in the fridge for about 30 minutes before baking.

Step 4

Take the cookie dough out of the fridge and form medium sized cookie balls, using an ice cream scoop. Place them on a lined baking sheet, leaving enough room between each cookie, so that they don’t overlap when spreading during baking.

Step 5

Bake them on the middle rack and on a lined baking sheet in a preheated oven at 350^o F or 175^o C for 10-12 minutes. They are ready when the edges are golden but the center is still pale and feels unbaked.

Step 6

Finally, let them cool down, first on the baking sheet and then on a wire rack. Sprinkle these white chocolate pistachio cookies with some flaky sea salt and enjoy!

White Chocolate Pistachio Cookies With Brown Butter

Print Recipe Pin Recipe

Prep Time 13 minutes mins

Cook Time 12 minutes mins

Resting Time 30 minutes mins

Total Time 55 minutes mins

Course Dessert

Servings 12 cookies

Ingredients

  

• 7 tbsp brown butter
• 1/2 cup white sugar
• 1/4 cup brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1 tbsp milk
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup AP flour
• 1 cup white chocolate chopped
• 1/2 cup pistachios chopped

Instructions

 

• Melt the butter in a saucepan over medium low heat and let it cool. Chop the white chocolate and the pistachios. Sift the flour and mix it with the salt and baking soda in a bowl.
• In a separate bowl, mix the sugars and the melted butter together until there are no visible lumps. Beat in the egg, the milk and the vanilla extract until fully incorporated.
• Toss the flour mixture into the liquid and mix until smooth. Gently fold the chocolate and the pistachios into the dough. Let the cookie dough cool in the fridge for 30' before baking.
• Form medium sized cookie balls, using an ice cream scoop. Place them on a lined baking sheet and leave enough room between each cookie, so that they don’t overlap during baking.
• Bake them on a lined baking sheet in a preheated oven at 350^o F or 175^o C for 10'-12'. They are ready when the edges are golden but the center is still pale and feels unbaked.
• Let them cool down, first on the baking sheet and then on a wire rack. Sprinkle them with some flaky sea salt and enjoy!

Keyword brown butter, cookie, cookies, pistachio, white chocolate

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