Can I use chocolate chips instead of a chopped chocolate bar?

You can, but the cookies won't look or taste quite the same. Chocolate chips contain stabilizers that help them keep their shape in the oven, so you won't get those pools of melted chocolate across the surface. If chips are all you have on hand, the cookies will still taste great.

Can I freeze the cookie dough?

Absolutely. Scoop the dough into balls, place them on a baking sheet, and freeze until solid (about 30 minutes). Transfer the frozen dough balls to a freezer-safe bag or container for up to 2 months. Bake from frozen — just add 2-3 extra minutes to the baking time.

Brown Butter Pistachio Dark Chocolate Chunk Cookies

Description

Chewy brown butter pistachio cookies with dark chocolate chunks. Ground pistachios folded into the dough give nutty flavor in every bite.

Ingredients

Scale

½ cup (8 tablespoons/113 grams) unsalted butter, browned
½ cup (120 grams) white sugar
¼ cup (45 grams) firmly packed light brown sugar
2 teaspoon vanilla extract
¾ teaspoon almond extract
½ teaspoon Diamond Crystal kosher salt
¾ teaspoon baking soda
1 large egg and 1 egg yolk, room temperature
1 ¾ cups (200 grams) all-purpose flour, spooned and leveled
1 cup (120 grams) pistachios, divided
½ cup (85 grams) dark chocolate bar (60-72% cacao), roughly chopped into chunks

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Instructions

Preheat your oven to 350°F.
Place unsalted butter in a light-colored saucepan over medium heat. Stir occasionally as it melts, foams, and crackles. Once it goes quiet and brown flecks appear at the bottom with a nutty aroma, remove from heat. Pour into a heatproof measuring cup, scraping all the brown bits. Cool for 20 minutes.
While the butter cools, place half of your pistachios in a food processor and pulse until finely ground. Set aside. Roughly chop the remaining pistachios before setting aside.
In a medium bowl, whisk together flour, ground pistachio meal, baking soda, and kosher salt.
In a large bowl, cream cooled browned butter, vanilla extract, almond extract, and sugars together for 3 minutes.
Stop the mixer and add egg, mixing for 30 seconds. Stop to add half of your bowl of dry ingredients. Mix for about 45 seconds on medium speed before pausing the mixer to add your yolk, remaining dry ingredients, as well as pistachio pieces and chocolate chunks. Mix again until well-combined.
Scoop small (about ⅔ the size of a golf ball) round portions of your cookie dough onto aluminum baking sheets, with about 2 inches between each of them. Press a few extra chocolate chunks and pistachio pieces into the top of each if desired. Bake for 10-12 minutes.
Cool on baking sheet for 5 minutes, then transfer to a wire rack to fully cool.

Notes

The nutritional values are approximate and can vary based on specific ingredient brands and measurements.

Prep Time: 35 minutes
Cook Time: 12 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 195 kcal
Sugar: 11 g
Sodium: 139mg
Fat: 10.8g
Saturated Fat: 5g
Carbohydrates: 22g
Fiber: 1.5g
Protein: 3.4g
Cholesterol: 34 mg