Brown Butter Pistachio Chocolate Chunk Cookies
These delicious chocolate chunk cookies have an extra depth of flavor thanks to the crunchy pistachios and flavorful browned butter.
Servings: 14 cookies
Calories: 217kcal
Ingredients
- ½ cup unsalted butter
- ½ cup coconut sugar
- 2 TBSP maple syrup
- 1 large egg (room temperature)
- 1 TBSP vanilla extract
- 1¼ cups organic all-purpose flour (OR 1:1 gluten-free baking flour)
- ½ tsp baking soda
- ½ tsp sea salt (reduce to ¼ tsp if pistachios are very salty)
- ½ cup roasted and salted pistachios (finely chopped)
- ¾ cup dark chocolate (70% or more, chopped)
- 2 tbsp collagen powder (optional, for protein)
- Maldon salt (for topping)
Instructions
- Melt the butter over medium heat, stirring constantly until it foams and turns golden brown (about 4–5 minutes), then remove from heat and let cool for 20–30 minutes.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Whisk together the cooled browned butter, coconut sugar, and maple syrup, then add the egg and vanilla and whisk until smooth.
- Stir in the flour (all-purpose or 1:1 gluten-free), collagen if using, baking soda, and salt until just combined, then fold in the chopped pistachios and dark chocolate.
- Scoop dough onto the prepared baking sheet (about 2 Tablespoons each), chilling for 15–20 minutes first if the dough feels soft.
- Bake for 10–13 minutes until the edges are golden and the centers look slightly underdone. Sprinkle with flaky sea salt and cool on a rack before serving.
Notes
For thicker cookies, chill the dough for 30 minutes before scooping.
Nutrition
Serving: 1cookie | Calories: 217kcal | Carbohydrates: 21g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 394mg | Potassium: 139mg | Fiber: 2g | Sugar: 8g | Vitamin A: 244IU | Vitamin C: 0.2mg | Calcium: 20mg | Iron: 2mg