Pistachio-Filled Browned Butter Chocolate Chunk Cookies
Servings: 12
Ingredients
- 12 tbsp. Unsalted Butter cubed
- 1 cup Dark Brown Sugar or light brown sugar
- 1/2 cup Granulated Cane Sugar
- 1 large Egg
- 1 Egg Yolk
- 2 tbsp. Whole Milk
- 2 tsp. Vanilla Extract
- 1 1/2 cups + 2 tbsp. All Purpose Flour
- 1 tsp. Baking Soda
- 1 tsp. Fine Sea Salt
- 1/2 tsp. Baking Powder
- 6-8 oz. Milk or Semisweet Chocolate chopped
- 1/2 cup Pistachio Cream
Instructions
- Preheat oven to 350F. Line 1-2 baking pans with parchment paper.
- Brown the butter by adding the cubed butter to a saucepan over medium heat. Once melted, stir consistently until brown specks form at the bottom and it smells nutty, about 8-10 minutes. Let cool 10 minutes.
- Add the sugars and browned butter to the bowl of a stand mixer. Beat for 2-3 minutes.
- Add in the egg, egg yolk, milk, and vanilla. Beat for 1 minute.
- Add the flour, baking soda, salt, and baking powder. Mix just until combined. Be careful not to over mix the batter!
- Fold in half of the chopped chocolate, reserving the other half for topping later.
- Using 2-3 tbsp cookie dough per cookie, flatten in the palm of your hands, spoon 1/2 tbsp to 1 tbsp pistachio cream in the center depending on how large you want the cookie, and fold over the cookie dough ends to seal it together. Roll into a ball, then slightly smash to about 3/4" thick.
- Top each cookie ball with the reserved chopped chocolate.
- Bake for 10-12 minutes, until the edges are lightly golden brown. Use a large circular cookie cutter to help reshape the cookies after baking, if needed.
- Let cool on the pan 5 minutes before transferring to a wire rack to cool completely... or enjoying warm!
- (Optional) Garnish with small spreads of more pistachio cream and flaky salt.
