Chocolate pistachio and brown butter cookies

Kids and me I’ve been on a cookie testing spree lately. These brown butter chocolate cookies are cut with pistachios. They’re sweet and delicious in every bite and have layers of flavor. The new batch doesn’t last long here!

These brown butter chocolate chip cookies are thick and chewy with crunchy edges and a soft center. I’ve made some ingredient swaps to make this dessert healthier, but it’s still a treat we enjoy in moderation.

Brown butter chocolate chip cookies

Salty, sweet, crunchy, chewy…you get all the flavors and textures in one bite. Instead of brown sugar I used coconut sugar here. It has a similar flavour, however Coconut sugar It is a less processed option and has unique caramel undertones that really add to the cookie. I also added some collagen powder to boost the protein.

Dark chocolate chunks deliver a bittersweet taste in every bite and add some healthy antioxidants from polyphenols, magnesium, and micronutrients. They’re made with sea salt which provides electrolytes and a nice contrast to the sweet crackers. The pistachio pieces are just garnish on top. It’s also salty but gives it a unique flavour.

One of the biggest differences you’ll notice is that these products use brown butter instead of regular butter. It offers a richer depth of flavour, almost like caramel. Brown butter is easy to make, but you need to keep a close eye on it as it cooks. You want to cook it (stirring constantly!) until you notice browned bits and a fragrant aroma. Take it off the stove at this point or the butter will burn, which won’t taste as nice!

Tips for preparing salted pistachio chocolate cookies

I recommend using chopped Chocolate bars Because it is easier to find those with 70% or more cocoa content. Packaged chocolate bars work too. The taste of a good chocolate chip cookie depends largely on the presence of good quality chocolate!

When you mix the dough, make sure not to overmix the flour, as this can overwork the gluten proteins and make the cookies hard and tough. If the dough becomes too soft after mixing, refrigerate it for 15-20 minutes before baking to prevent excessive spreading. For thicker cookies, chill the dough for 30 minutes before scooping it out.

Chocolate pistachio and brown butter cookies

These delicious chocolate cookies have an extra depth of flavor thanks to crunchy pistachios and delicious browned butter.

• Melt the butter over medium heat, stirring constantly, until it foams and turns golden brown (about 4-5 minutes), then remove from heat and leave to cool for 20-30 minutes.

• Preheat the oven to 350°F and line a baking sheet with parchment paper.

• Beat the cooled brown butter, coconut sugar and maple syrup together, then add the egg and vanilla and beat until smooth.

• Add the flour (all-purpose or 1:1 gluten-free), collagen if using, baking soda, and salt until combined, then stir in the chopped pistachios and dark chocolate.

• Scoop the dough onto the prepared baking sheet (about 2 tablespoons each), then refrigerate for 15-20 minutes first if the dough is soft.

• Bake for 10-13 minutes until the edges are golden and the center looks slightly underdone. Sprinkle with flaky sea salt and cool on a rack before serving.

Nutrition facts

Chocolate pistachio and brown butter cookies

Amount per serving (1 cookie)

Calories 217
Calories from fat 117

% Daily Value*

fat 13 grams20%

Saturated fat 7 grams44%

Trans fats 0.3 grams

Polyunsaturated fats 1 gram

Monounsaturated fat 4 grams

Cholesterol 31 mg10%

Sodium 394mg17%

Potassium 139 mg4%

Carbohydrates 21 grams7%

Fiber 2 grams8%

Sugar 8 grams9%

protein 4 grams8%

Vitamin A 244 IU5%

Vitamin C 0.2 mg0%

Calcium 20 mg2%

iron 2 mg11%

*Percent Daily Values ​​are based on a 2,000 calorie diet.

For thicker cookies, chill the dough for 30 minutes before scooping it out.

Shelf life and storage

I made a double batch of these to save some for later. The dough freezes well. Scoop into balls and freeze, then bake directly from frozen, adding 1-2 minutes to baking time.

Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate them for up to 1 week.

More cookie recipes

Looking for healthier cookie recipes? Here are some of our favorites!

What are your favorite cookies to make or eat? Leave a comment and let us know!