Brown Butter Pistachio Cookies with Chocolate Chips & Dried Cherries
Dessert

Brown Butter Pistachio Cookies

with Chocolate Chips & Dried Cherries

20 MIN
$16.99 12 Servings
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From the Test Kitchen

These delicious cookies get a mix of rich, sweet, and nutty flavors thanks to brown butter, chocolate chips, pistachios, and dried tart cherries mixed into the batter. You'll top them off with a sprinkle of some more pistachios for pleasant crunch and vibrant color.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    230 Cals (est.)
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fresh
ingredients
Brown Butter Pistachio Cookies with Chocolate Chips & Dried Cherries
Title
  • 1 cup All-Purpose Flour
  • 2 Pasture-Raised Eggs
  • 4 oz Cultured, Salted Butter
  • 2 oz Semi-Sweet Chocolate Chips
  • 1 tsp Baking Powder
  • 2 tsps Vanilla Powder
  • ¼ cup Sugar
  • 5 Tbsps Light Brown Sugar
  • 2 tsps Honey
  • ½ cup Roasted Pistachios
  • 3 Tbsps Dried Tart Cherries
step-by-step
instructions
Brown the butter
1 Brown the butter

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.

Separate one egg
2 Separate one egg

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.

Make & chill the dough
3 Make & chill the dough
  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.
Form & bake the cookies
4 Form & bake the cookies

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!

Tips from Home Chefs

Brown the butter
1 Brown the butter

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.

2 Separate one egg

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.

Separate one egg
Make & chill the dough
3 Make & chill the dough
  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.
4 Form & bake the cookies

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!

Form & bake the cookies
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