The kids and I have been on a cookie experiment lately. Brown chocolate butter cookies with pistachios have made the cut. They are delicious and taste good with any food and have a variety of flavors. New communities don’t last long around here!
Brown and chewy chocolate butter cookies with crispy edges and a soft center. I’ve made a few quick changes to make this dessert even better, but they’re still a treat we’ve always had.
Brown Butter Chocolate Chunk Cookies
Salty, sweet, crunchy, chewy… you get all the flavors and textures in one meal. Instead of brown sugar, I used coconut sugar here. It has a similar flavor, but coconut sugar is a more balanced option and has a unique caramel tone that really adds to the cookie. I also added some collagen powder for a mild protein boost.
Dark chocolate chips provide a bitter bite in every bite and add some healthy polyphenol antioxidants, magnesium, and micronutrients. They are made with sea salt which provides electrolytes and a nice contrast to the sweet cookie. And the pistachio pieces are just the icing on top. They are also salty but give it a unique taste.
One of the biggest differences you’ll notice is that these use browned butter instead of regular. It gives such a greater flavor, like caramel. Brown butter is easy to make, but you want to keep an eye on it as it cooks. You want to cook it (stirring all the time!) until you see the pieces are brown and fragrant. Take it off the stove at this point or you’ll have burnt butter, which doesn’t taste as good!
Tips for Making Pistachio Chocolate Chunk Cookies
I recommend using low bar chocolate since it’s easy to find ones with 70% or more cocoa content. A bag of chocolate chips works too. The taste of a good chocolate chip cookie depends entirely on having good chocolate!
When mixing the dough, make sure you don’t over mix the flour, because this can increase the gluten protein and make the cookies tough. If the dough is too soft when mixed, let it rest for 15-20 minutes before baking to prevent it from spreading too much. For even larger cookies, knead the dough for 30 minutes before kneading it.
Brown Butter Pistachio Chocolate Chunk Cookies
These delicious chocolate chunk cookies are extra delicious thanks to crunchy pistachios and creamy butter.
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Melt the butter over medium heat, stirring constantly until it becomes fluffy and brown (about 4-5 minutes), remove from heat and let cool for 20-30 minutes.
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Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
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Mix the cooled butter, coconut sugar and maple syrup, then add the eggs and vanilla and beat until smooth.
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Add the flour (all-purpose or 1:1 gluten-free), collagen if you’re using it, baking soda, and salt until combined, then stir in the chopped pistachios and chocolate chips.
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Place the dough in the prepared sheet (about 2 tablespoons each), chilling for the first 15-20 minutes if the dough is soft.
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The inside of 10-13 minutes until the tip is golden and slightly underdone. Sprinkle it with bright sea salt and cool on a cloth before serving.
Food Facts
Brown Butter Pistachio Chocolate Chunk Cookies
Hourly rate (1 cookie)
Calories 217
Calories from fat 117
% Daily Value*
Fat 13g20%
7g saturated fat44%
Weight 0.3g
Polyunsaturated fat 1 g
Monounsaturated fat 4g
Cholesterol 31 mg10%
Sodium 394 mg17%
Potassium 139 mg4%
Carbohydrates 21g7%
Fiber 2g8%
Sugar 8g9%
Protein 4g8%
Vitamin A 244 IU5%
Vitamin C 0.2 mg0%
Calcium 20 mg2%
Iron 2 mg11%
* Percent Daily Value is based on a 2000 calorie diet.
For larger cookies, knead the dough for 30 minutes before kneading.
Safe and secure life
I doubled these to save some for later. The dough freezes well. Put the balls in the refrigerator, then cook it directly from the frozen, adding 1-2 minutes to make time.
Store the cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
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What is your favorite cookie to make or eat? Leave a comment and let us know!
