Pistachio, Coffee & Brown Butter Chocolate Chunk Cookies
User Reviews
5
32 reviews
Excellent
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Prep Time
1 hr 30 mins
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Cook Time
10 mins
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Total Time
1 hr 40 mins
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Servings
24 cookies
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Course
Dessert, Baked Goods
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Cuisine
American
Pistachio, Coffee & Brown Butter Chocolate Chunk Cookies
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Pistachio, Coffee & Brown Butter Chocolate Chunk Cookies feature nutty browned butter infused with espresso powder for a rich, deep flavor. These cookies combine the crunch of pistachios with dark chocolate chunks for texture and bittersweet contrast. The batter is carefully mixed and baked to achieve a golden, aromatic cookie with a chewy and slightly crisp finish, ideal for coffee or tea time.
Description
These cookies begin by browning salted butter, which develops a nutty aroma and flavor complexity. Adding espresso powder to the warm browned butter intensifies the coffee notes. The brown and granulated sugars blend into the butter and eggs to create a moist dough enriched with vanilla.
The dry ingredients, including flour, baking soda, kosher salt, and shelled pistachios are combined with the wet mixture. Adding generous dark chocolate chunks provides rich pockets of melted chocolate. Baking results in cookies with crisp edges, a tender center, and bursts of pistachio crunch, balanced with coffee aroma and chocolate depth.
The preparation emphasizes careful timing: whisking the browning butter to avoid burning, cooling it before mixing, and ensuring the batter is well combined without overmixing, which preserves texture.
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Ingredients
- Wet ingredients
- 1 cup (2 sticks) butter salted
- 1 tablespoon espresso powder
- 1 cup dark brown sugar packed
- ½ cup granulated sugar
- 1 teaspoon vanilla
- 2 egg large, at room temperature
- Dry ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- ¾ cup pistachio shelled, plus more as needed
- 6 ounces dark chocolate chunks (from two 3-ounce 70% dark chocolate bars
Instructions
- Brown your butter: add butter to a medium pot or saucepan and place over medium heat. The butter will begin to melt, crackle, and then eventually foam. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan, this usually happens once it foams. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a medium bowl to prevent burning, making sure you scrape all the butter from the pan. Stir coffee granules immediately to the brown butter. Set aside to cool for 10 minutes.
- Mix together wet ingredients: Add the cooled brown butter, dark brown sugar and granulated sugar to the bowl of an electric mixer. Mix the butter and sugars on medium speed until well combined, 1 minute. Add in the eggs and vanilla and mix again on medium speed for about 1 minute, until well combined and resembles caramel in texture and consistency.
- Whisk together the flour, baking soda, and salt in a bowl.
- Add the dry ingredients: slowly add the dry ingredients to the wet ingredients and mix on low-speed just until combined. Next add in the pistachios and chocolate chunks (reserving about 1/4 cup chocolate chunks for adding on top of cookies) and mix again on low speed until just incorporated.
- Chill the dough: Cover the bowl with the dough with plastic wrap and place in the refrigerator for 1 hour or place in freezer for 20 minutes if you are super eager.
- Preheat the oven to 350 degrees F. Once dough is chilled, measure out 2 tablespoons of dough and roll into a ball and place on cookie sheet ensuring there is at least 2 inches apart on each cookie. Press down VERY slightly on top of the dough, unless you want thicker cookies, then leave as is. Press a few extra pistachios and chocolate chunks on the top of each cookie to make them look pretty.
- Bake the cookies 10-12 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven.
- Cool the cookies on the sheets at least 5 to 10 minutes so the cookies set up. Sprinkle with a little sea salt, if desired. Remove the cooled cookies from the baking sheets and transfer to a wire rack to cool completely. Repeat with remaining dough.
Genuine Reviews
User Reviews
Overall Rating
5
32 reviews
Excellent
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