Pistachio, Coffee & Brown Butter Chocolate Chunk Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 cup Brown sugar, packed dark
  • 1 1/2 cups Chocolate chunks
  • 1/2 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla

• Nuts & Seeds

  • 1/2 cup Pistachios

• Drinks

  • 1 tbsp Instant coffee granules

• Dairy

  • 1 cup Butter, unsalted

Found on ambitiouskitchen.com

Description

Ingredients

• 1 cup unsalted butter
• 1 tablespoon instant coffee granules, such as Folgers Instant Coffee or Tasters 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

Directions

• 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.