Imagine my famous brown butter cookie dough packed with pistachios, chocolate chunks, and a little coffee – this is a truly incredible flavor combination that you won’t see anywhere else.
Of course, with all of my cookie recipes there’s always an interesting story on how they were crafted. This one is no different.
Every time I visit Tony, I’m always asked to make cookies. Actually I’m not sure if he asks me. Usually I just get off the plane and immediately have a strong urge to trash up the kitchen and bake ALL THE THINGS I can think of. So typical.
Truth be told, I love being able to leave him special home baked treats. Since we are long distance, I always feel like baking shows how much I care. It’s like leaving a delicious little treasure behind and I’m secretly hoping that every time he enjoys a cookie, he’s thinking about how much I miss him.
Don’t you roll your eyes. I can’t help it; I’m seriously the biggest romantic on the planet.
Back to the story….
So Tony and I are headed to this used bookstore we stumbled upon and as usual I can’t make up my mind about what I’m going to bake him before I leave. I had about 10 ideas in my head with multiple twists. Then Tony starts throwing off my cookie game with crazy requests. For example, he asked if I could make a Snickers bar into a cookie? Not actually stuff a Snickers into a cookie, but make a Snickers cookie. I think he has some sort of belief that I’m basically a cookie queen or a baking wizard. Do you see a lightening bolt on my head? No. But there might be a whisk.
I should stop with the jokes.
A few minutes later, Tony mentioned pistachios and I immediately knew that these cookies were going to happen.
Here’s a little more info on these chocolate chunk magic bombs: They’re made with brown butter so the cookie dough is extra caramel-like and rich. The dark chocolate melts into the dough when baked and forms giant ooey-gooey puddles that I totally want to dive in (if I was Polly Pocket). The pistachio add a nice texture and a lovely flavor. Oh and the coffee? It’s what makes this cookie extraordinary. It isn’t overpowering, but simply divine. Mixing coffee and brown butter was something I should have done ages ago.
I hope you get a chance to try out these gems – they’re the kind of cookies with slightly crispy edges and soft middles. Tony calls them ‘THE MAN COOKIE’. I recommend enjoying them with a latte.
Pistachio, Coffee & Brown Butter Chocolate Chunk Cookies
- 1 cup unsalted butter
- 1 tablespoon instant coffee granules, such as Folgers Instant Coffee or Taster's Choice
- 1 cup packed dark brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla
- 2 eggs
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 -3/4 cup pistachios, shells removed
- 1 1/2 cups chocolate chunks
Whisk together the flour, baking soda, and salt in a bowl and set aside.
Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning.
Add coffee granules immediately and give it a stir. Set aside to cool for 5-10 minutes.
With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined.
Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in the pistachios and chocolate chunks.
Wrap your dough in plastic wrap and chill in the refrigerator for one hour or place in freezer for 20 minutes if you are super eager.
Preheat the oven to 350 degrees F. Once dough is chilled, measure out 2 tablespoons of dough and roll into a ball and place on cookie sheet ensuring there is at least 2 inches apart on each cookie. Press down VERY slighly on top of the dough, unless you want fatter cookies then leave as is.
Bake the cookies 10-13 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven.
Cool the cookies on the sheets at least 2 minutes. Sprinkle with a little sea salt if desired. Remove the cooled cookies from the baking sheets and transfer to a wire rack to cool completely. Repeat with remaining dough.