Ingredients
Method
- Melt butter in a saucepan over medium heat until it foams and turns golden brown (about 5–8 minutes). Once it smells nutty and caramelized, transfer to a bowl and chill for 20–30 minutes.
- Place ½ cup of roasted pistachios in a zip-top bag and crush with a rolling pin. Crush the remaining ¼ cup finely for topping later.
- Beat together browned butter and brown sugar until smooth. Add eggs and vanilla extract; mix until creamy.1 cup salted butter, 1 cup brown sugar, 2 large eggs, 2 tsp vanilla extract
- Whisk together the rest of the dry ingredients.2 cups all-purpose flour, 2 cups old-fashioned oats, 1 tsp baking soda, 1 tsp baking powder
- Add dry ingredients to the wet and stir until just combined. Fold in 1¾ cups dark chocolate chips and ½ cup of the crushed pistachios. Please ignore the quantities listed below - it's a technical error that I cannot change.2 cups dark chocolate chips, ¾ cup pistachios
- Cover the dough and refrigerate for 30 minutes to help it bake evenly and maintain its shape.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment. Scoop cookie dough onto the sheets, leaving space between each one. Bake 10–12 minutes, until the edges turn golden.
- Cool slightly, then drizzle with melted dark chocolate and sprinkle with the reserved pistachios and flaky salt. Ignore the quantities listed below - it's a technical error that I can't change.2 cups dark chocolate chips, ¾ cup pistachios
Nutrition
Calories: 551kcalCarbohydrates: 62gProtein: 9gFat: 30gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 68mgSodium: 297mgPotassium: 380mgFiber: 4gSugar: 29gVitamin A: 547IUVitamin C: 1mgCalcium: 153mgIron: 3mg
Notes
- Brown Butter: Refer to the body of the blog post for instructions on making brown butter.
- Nutrition: The information provided here is meant to be used as a rough guide, and nothing more. We are not licensed nutritionists.
