The kids and I have been on a cookie testing spree lately. These brown butter chocolate chunk cookies with pistachios made the cut. They are sweet and delicious in every bite and have layers of flavor. The new collection doesn’t last long here!
Brown butter chocolate cookies are thick and chewy with crispy edges and a soft center. I made a few ingredient swaps to make this dessert a little healthier, but it’s still a treat we enjoy in moderation.
Brown Butter Chocolate Chunk Cookies
Salty, sweet, crunchy, chewy… you get all the flavors and textures in one bite. Instead of brown sugar I used coconut sugar here. It has the same flavor, but coconut sugar is a less processed option and has unique caramel undertones that really add to the cookie. I also added collagen powder for a subtle protein boost.
Dark chocolate chips provide a bitter bite to every mouthful and add healthy polyphenol antioxidants, magnesium, and micronutrients. They’re made with sea salt that provides electrolytes and a nice variation on a sweet cookie. And the pistachio pieces are the icing on top. They are also salty but give it a unique taste.
Another big difference you’ll notice is that these use brown butter instead of regular. It gives a rich depth of flavor, almost like caramel. Brown butter is easy to make, but you want to keep an eye on it as it cooks. You want to cook it (stirring constantly!) until you can see the pieces are red and fragrant. Take it off the stove at this point or you’ll have burnt, tasteless butter!
Tips for Making Salted Chocolate Pistachio Cookies
I recommend using chopped chocolate bars as they are easy to find with a cocoa content of 70% or higher. Bagged chocolate chips also work. The taste of a good chocolate chip cookie depends a lot on having good quality chocolate!
When mixing the dough, make sure you don’t overmix the flour, as this can overwork the gluten proteins and make tough, tough cookies. If the dough feels too soft after mixing, chill it for 15-20 minutes before baking to avoid over-spreading. For thicker cookies, knead the dough 30 minutes before rolling it out.
Brown Butter Pistachio Chocolate Chunk Cookies
These delicious chocolate chip cookies have a deep flavor thanks to crushed pistachios and sweet brown butter.
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Melt the butter over medium heat, stirring constantly until it foams and turns golden brown (about 4-5 minutes), then remove from the heat and let cool for 20-30 minutes.
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Preheat the oven to 350°F and line a baking sheet with parchment paper.
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Combine the softened brown butter, coconut sugar, maple syrup, then add the egg and vanilla and beat until smooth.
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Add flour (all-purpose or 1:1-gluten-free), collagen if using, baking soda, and salt until just combined, then fold in chopped pistachios and dark chocolate.
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Scoop the dough onto the prepared baking sheet (about 2 tablespoons each), chill for 15-20 minutes first if the dough feels soft.
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Bake for 10-13 minutes until the edges are golden and the centers look slightly underdone. Sprinkle with hot sea salt and cool on a rack before serving.
Nutrition Facts
Brown Butter Pistachio Chocolate Chunk Cookies
Amount Per Serving (1 cookie)
Calories 217
Calories from Fat 117
% Daily Value*
Oil 13 g20%
Saturated Fat 7g44%
Trans fat 0.3g
Polyunsaturated fat 1g
Monounsaturated fat 4g
Cholesterol 31 mg10%
Sodium 394 mg17%
Potassium 139 mg4%
Carbohydrates 21 g7%
Fiber 2g8%
Sugar 8g9%
Proteins 4g8%
Vitamin A 244 IU5%
Vitamin C 0.2 mg0%
Calcium 20 mg2%
An instrument 2 mg11%
* Percent Daily Values are based on a 2000 calorie diet.
For thicker cookies, let the dough rest 30 minutes before serving.
Shelf Life and Storage
I made a double batch of this to save for later. The dough freezes well. Add balls and freeze, then bake straight from frozen, add 1-2 minutes to baking time.
Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
More Cookie Recipes
Looking for more healthy cookie recipes? Here are some of our favorites!
What are your favorite cookies to make or eat? Leave a comment and let us know!
