Pistachio Dark Chocolate Chunk Cookies by Cookwithleenguini

Ingredients

• 115 g (½ cup) unsalted butter
• 150 g (¾ cup) granulated sugar
• 100 g (½ cup) brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract
• 240 g (2 cup) all-purpose flour
• 1 cup baking soda
• 1/2 tsp salt
• 100 g (¾ cup) pistachios, roughly chopped
• 150 g (1 cup) dark chocolate chunks

Instructions

1. Melt the unsalted butter in a saucepan over medium heat until it turns golden brown and fragrant, about 5-7 minutes. Let cool slightly.
2. In a large bowl, whisk together the melted brown butter, granulated sugar, and packed brown sugar until well combined.
3. Beat in the large egg and vanilla extract until the mixture is smooth and slightly lighter in color.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt over medium heat until heated through, about 5 min.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Fold in the roughly chopped pistachios and dark chocolate chunks over medium heat until heated through, about 5 min.
7. Cover the dough and chill in the refrigerator for at least 30 minutes to allow the flavors to meld and the dough to firm up.
8. Preheat your oven to 190°C (375°F). Line baking sheets with parchment paper.
9. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies until ready to serve.
10. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
11. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.