It took me a few tries to get to my ideal cookie. I like them chewy on the inside, with a slightly crispy edge – and they should be thin-ish, not thick and cakey. These have the perfect balance of thickness and chewiness, sugar and salt – and the browned butter adds a slightly nutty aroma that I love. It’s safe to say these are the best cookies I’ve ever made.
Dark Chocolate, Pistachio & Brown Butter Cookies
1 cup bread flour (bread flour makes cookies more chewy than all-purpose, but all-purpose is okay too)
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/2 cup + 2 tbsp butter
1/2 cup brown sugar, packed
3 tbsp white sugar
1 large egg + 1 egg yolk
1 tsp vanilla
1/2 cup dark chocolate chips
1/3 cup salted shelled pistachios
1/3 cup toffee bits
Sea salt, for sprinkling
Melt butter in a saucepan on medium heat, swirling gently occasionally, until it takes on a nutty aroma and the milk solids are brown. Remove from heat and let cool until it is warm, but not hot to the touch.
Preheat the oven to 375F.
Combine flour, baking soda, salt and cinnamon in a bowl and set aside.
In another bowl, mix 1/2 cup of the browned butter and both sugars. Add in vanilla, egg and egg yolk and stir until well combined.
Add flour mixture in three intervals, stirring just until combined each time.
Mix in chocolate chips, pistachios and toffee bits.
Chill in fridge for 10 minutes.
Drop by heaping tablespoons onto a cookie sheet, three inches apart.
Bake for 10 minutes (or 12 if you prefer them crunchy).
Sprinkle with sea salt immediately after removing from oven. Let cool for 5 minutes, then transfer to a wire rack.