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Brown Butter Milk Chocolate Pistachio Cookies Recipe

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3.9 from 2 reviews

Decadent Brown Butter Milk Chocolate Pistachio Cookies combine nutty browned butter with sweet milk chocolate and crunchy salted pistachios. These gluten-free cookies are perfectly chewy with a hint of saltiness, making them an irresistible treat for any cookie lover.

  • Total Time: 27 minutes
  • Yield: 12 cookies

Ingredients

Wet Ingredients

  • 1/2 Cup Butter (salted)
  • 1/4 Cup Cane Sugar
  • 3/4 Cup Brown Sugar
  • 1 Egg (room temperature)
  • 1 Tablespoon Vanilla Extract

Dry Ingredients

  • 1 1/3 Cup 1:1 Gluten-Free All-Purpose Flour (or substitute conventional all-purpose flour)
  • 1 Teaspoon Baking Soda

Add-ins & Garnish

  • 2 Milk Chocolate Bars (roughly chopped – approximately 3/4 cup)
  • 3/4 Cup Salted Pistachios (finely chopped)
  • Flaky Sea Salt (for garnishing)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside to prepare for baking.
  2. Heat the Pan: Place a small saucepan over medium heat on the stove and add the salted butter.
  3. Melt the Butter: Stir continuously until the butter melts completely, which should take about 2 minutes.
  4. Brown the Butter: Keep a close eye as the butter bubbles and starts to turn brown. Once you notice a nutty aroma and a brown tint on the surface but before it burns, remove the pan from heat. Let the browned butter cool for 2-5 minutes.
  5. Mix Butter and Sugars: Pour the cooled browned butter into a large mixing bowl or the bowl of a stand mixer. Add cane sugar and brown sugar, then mix until combined.
  6. Add Vanilla and Egg: Incorporate the room temperature egg and vanilla extract into the mixture. Mix again until the batter is smooth and glossy.
  7. Add Flour and Baking Soda: Fold in the gluten-free all-purpose flour and baking soda using low speed if using a mixer. Mix just until the flour is incorporated to avoid tough cookies and form a thick dough.
  8. Fold in Chocolate and Pistachios: Gently fold in the roughly chopped milk chocolate and finely chopped salted pistachios into the dough evenly.
  9. Scoop Cookie Dough: Using a cookie scoop or by hand, form the dough into balls about 3 tablespoons each. Place them evenly spaced on the parchment-lined baking sheet. You should get about 12 cookies.
  10. Bake Cookies: Bake the cookies in the preheated oven for 12-14 minutes, or until the edges are browned and set but the centers remain slightly soft.
  11. Garnish, Serve, and Enjoy: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes. Sprinkle with a pinch of flaky sea salt while still warm, then transfer to a wire rack to cool completely. Serve and enjoy your delicious cookies!

Notes

  • For best results, use room temperature egg to ensure proper mixing and texture.
  • Be careful not to burn the butter when browning; remove from heat immediately when nutty aroma develops.
  • If you don’t have gluten-free flour, use conventional all-purpose flour as a substitute.
  • Finely chopping pistachios helps distribute their flavor and texture evenly in each cookie.
  • Adding flaky sea salt on top enhances the sweet and salty flavor profile of the cookies.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 14 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://dishiary.com/brown-butter-milk-chocolate-pistachio-cookies-recipe/