Brown Butter Pistachio Chocolate Chunk Cookies
These Brown Butter Pistachio Chocolate Chunk Cookies combine rich, nutty brown butter with chopped pistachios and melty dark chocolate chunks for a next-level twist on the classic chocolate chip cookie.
Equipment
- Large cookie sheet
- Cookie liner or parchment paper
- Medium cookie scoop
- Handheld electric mixer (optional) or whisk
Ingredients
Wet Ingredients
- ½ cup salted plant-based butter
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 tsp vanilla extract
- ¼ cup milk of choice (oat milk, almond etc.)
Dry Ingredients
- 1 cup all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ½ cup chopped roasted (or raw), unsalted pistachios
- ½ cup dark chocolate chunks (can buy or chop a dark chocolate bar — make sure they're vegan as needed)
- 2 tbsp chopped pistachios + 2 tbsp dark chocolate chunks (for topping)
- Flaked sea salt, for topping
Instructions
- Preheat the Oven: Preheat your oven to 350°F (177°C) and line a large baking sheet with parchment paper or a silicone baking mat.
- Brown the Butter: In a small saucepan over medium-low heat, melt ½ cup butter. Continue cooking, stirring frequently, until the butter turns golden brown and smells nutty—about 7-10 minutes. Immediately remove from heat and let cool slightly.
- Mix Wet Ingredients: n a large mixing bowl, combine the browned butter with ½ cup granulated sugar, ¼ cup brown sugar, and 1 tsp vanilla extract. Use an electric mixer or whisk to beat until well combined. Add ¼ cup milk and continue mixing until smooth and slightly fluffy.
- Add Dry Ingredients: Add 1 cup flour, ½ tsp baking soda, and ½ tsp salt to the bowl. Mix until just combined.Note: Dough will be soft and may seem slightly thick but should not be dry. If needed, add 1 tbsp milk to loosen (but usually not more).
- Fold in Mix-Ins: Gently fold in ½ cup chopped pistachios and ½ cup dark chocolate chunks. Do not overmix.
- Prep the Topping: In a small bowl or ramekin, mix together the remaining 2 tbsp chopped pistachios and 2 tbsp dark chocolate chunks to use as a topping.
- Scoop & Top: Using a medium cookie scoop, portion the dough onto your prepared baking sheet, spacing cookies about 2 inches apart. Flatten each cookie slightly, then sprinkle with the pistachio-chocolate topping and a pinch of flaked sea salt.
- Bake: Bake for 10–13 minutes, or until the edges are golden and the centers are just set. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Optional Flaked Salt
For a sweet-salty finish, sprinkle flaked sea salt on top of the cookies right before baking.
Storage
Store cookies in an airtight container at room temperature for up to 4–5 days. For longer storage, refrigerate for up to 1 week.
To freeze baked cookies
Let cool completely, then place in a single layer in an airtight container or freezer bag. Freeze for up to 2 months.
Nutrition
Serving: 1 cookieCalories: 160kcalCarbohydrates: 19gProtein: 2gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 4gSodium: 90mgPotassium: 90mgFiber: 1gSugar: 10gVitamin A: 20IUCalcium: 10mgIron: 1.2mg
Tried this recipe?Let us know how it was!