Brown Butter Cardamom Chocolate Chip Pistachio Cookies
Brown Butter Cardamom Chocolate Chip Pistachio Cookies
Take your classic chocolate chip cookie to the next level with toasted pistachios and cardamom!
Equipment
- Stand Mixer with Paddle Attachment OR Large Mixing Bowl and Wooden Spoon
- 18" x 13" Half Sheet Pan (or whatever size you have on hand, just bake less cookies at one time if using a smaller pan)
Ingredients
Brown Butter Cardamom Chocolate Chip Pistachio Cookie Dough
- 1 cup unsalted butter (2 sticks or 8 oz)
- 1 cup light or dark brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- 1 tsp ground cardamom
- 1 tsp salt
- 1 tsp baking soda
- 2 cups all-purpose flour
- 2 cups semisweet or bittersweet chocolate chips (12 oz bag)
- 8 oz pistachio meats, toasted (meats are the edible pistachio, not including the shells- Trader Joe's sells an 8oz bag)
Instructions
Make the Cookie Dough
- In a small saucepan, melt butter over medium heat. The butter will sputter and foam. Keep a close eye on it. As it begins to brown, carefully stir it with a wood spoon to scrape all the brown bits from the bottom of the pan. When the butter is a golden brown, remove it from heat. It will continue to cook and become a darker brown. Scrape the pan a few more times to make sure the brown bits don't stick to the bottom. Let the butter cool while preparing the rest of the ingredients.
- Add the cooled (still liquid) brown butter to the bowl of a stand mixer, making sure to scrape in all the lovely brown bits. (You can also do this by hand, just use a large mixing bowl and wooden spoon.) Add both sugars and mix to combine. Add the eggs, one at a time, mixing just to combine. Add the vanilla, cardamom, salt, and baking soda.
- Add 1 cup of flour and allow just a few turns of the mixer to begin incorporating the flour. Add the chocolate chips and do a few more turns. Add the remaining cup of flour and do a final few turns of the mixer. Remove the mixer bowl from the stand and complete the process by hand. Add the pistachios, and use a spatula to mix the batter just until the flour is fully incorporated and the chips and nuts are evenly distributed.
- Cover the dough and chill for at least 30 minutes, up to 24 hours. Chilling the dough really develops it's flavor and helps it to bake up more evenly.
Bake the Cookies
- When ready to bake the cookies, move the oven rack to the middle of the oven and preheat to 350°F. No need to oil or line your 18 x 13-inch sheet pan.
- Use a size 16 or 20 ice cream scoop to space out 10-12 cookies on the sheet pan. (A size 16 scoop is the same volume as a 1/4 measuring cup so you can use that instead.) Use the measuring cup or the palm of your hand to slightly flatten each cookie. Bake for 10-14 minutes or until the cookie edges are golden brown and the centers are pale and just set. Repeat 2 more times to bake all the cookies OR just bake a few cookies at a time and freeze the remaining dough.
