Roasted pistachio & dark chocolate chip cookies 🍪

Updated at: Thu, 28 Sep 2023 07:52:17 GMT

Step 1

To prepare brown butter, start by melting unsalted butter over low-medium heat in a skillet, making sure to whisk it frequently. As it heats, the butter will initially foam up before settling down. It's crucial to be cautious not to overcook it, as it can quickly transition from brown to burnt. Keep a close eye on the butter, and once you notice the formation of lightly browned specks at the bottom of the skillet and detect a delightful nutty aroma, it's ready. To prevent further cooking, promptly transfer the browned butter into a bowl. There's no need to strain out the brown specks; these are toasted milk solids and contain the most flavor.

Step 2

Using a food processor, finely grind 70 grams of pistachios, being mindful not to let the nuts transform into a buttery consistency.

Step 3

In a skillet, on medium heat, roast the remaining 70 grams of pistachios with 1 teaspoon of extra virgin olive oil and 0.5 teaspoon of flaky sea salt, making sure to toss them occasionally, for 8 to 10 minutes. Allow it to cool down before proceeding to chop the pistachios.

Step 4

In a bowl, mix together the flour, finely ground pistachios, cornstarch, baking soda, and salt, and set this mixture aside.

Step 5

With an electric mixer, whip the brown butter, granulated sugar, and brown sugar at medium to high speed until a creamy consistency is achieved. This may take about two to three minutes.

Step 6

Incorporate the egg and vanilla extract into the mixture, blending until they are thoroughly combined and the mixture becomes creamy.

Step 7

Add the flour mixture and mix on medium-low speed only until it's just combined. Be careful not to overmix.

Step 8

Gently fold in the chopped pistachios and chocolate chunks by hand using a spatula. Wrap your cookie dough in plastic wrap and refrigerate it for a minimum of one hour.

Step 9

Heat your oven to 170 degrees Celsius and prepare your baking sheet by lining it with parchment paper.

Step 10

Roll 16 balls each weighing approximately 45 grams and place them on your baking sheet. Make sure there is enough space between them so that they don't stick together in the oven. Bake one sheet at a time for 10-11 minutes until the edges are lightly browned and set and the centers look pale and puffy.

Step 11

Take them out of the oven and allow them to cool for 5-10 minutes; keep in mind that they will continue to bake slightly on the baking sheets during this time. Once they have firmed up enough to handle, transfer them to a cooling rack to cool completely.

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