Brown Butter Pistachio Cookies

In a small pot, heat the butter on medium-high until melted. Once melted, cook, stirring constantly, 4 to 5 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Transfer to a large bowl and let cool slightly.

Lightly crack one egg on a flat, stable surface, aiming to hit the center. Carefully halve the broken shell, keeping the yolk inside of one half. Working over a bowl or sink, carefully transfer the yolk to the empty shell half, letting the white spill out (you will discard the egg white). Continue transferring the egg between the two halves until only the yolk remains, then transfer to the yolk a small bowl.

1. Roughly chop the pistachios. In a bowl, whisk together the flour, baking powder, vanilla powder, and a pinch of salt. To the bowl of brown butter, add the brown sugar, granulated sugar, and honey; whisk to combine. Add the separated egg yolk and remaining whole egg; whisk to combine. Transfer the dry ingredients to the bowl of wet ingredients; using a spatula, mix until just combined. Gently fold in the chocolate chips, cherries, and all but 2 tablespoons of the chopped pistachios. Cover with plastic wrap and place in the refrigerator for an hour.

When the dough is mostly chilled, preheat the oven to 350°F. Line two sheet pans with parchment paper. Using about 2 tablespoons for each, roll the chilled dough into 12 uniform balls and divide them between the two sheet pans. Flatten slightly with your hand, then sprinkle with the remaining chopped pistachios. Bake, rotating the sheet pans halfway through, 14 to 16 minutes, or until lightly browned and cooked through. Remove from the oven (if desired, immediately sprinkle with flaky sea salt). Let cool 5 minutes before serving. Enjoy!