Pistachio Chocolate Chip Cookies

Ingredients

• 1 cup Unsalted Butter (brown butter, melted and cooled slightly)
• 1 cup Brown Sugar (packed)
• 0.5 cup Granulated White Sugar
• 2 Large Eggs (room temperature)
• 2 tsp Vanilla Extract (pure vanilla)
• 0.5 cup Pistachio Cream (smooth pistachio butter or pistachio paste)
• 2.25 cups All-Purpose Flour (sifted)
• 1 tsp Baking Soda
• 0.5 tsp Salt (fine sea salt)
• 1 tbsp Matcha Powder (culinary grade)
• 1 cup Dark Chocolate Chips (70% cocoa, chopped if large)
• 2 tbsp Extra Pistachio Cream (for drizzle, melted)
• 2 tbsp Crushed Pistachios (lightly toasted)

Instructions

1. Brown the Butter

   Place the butter in a saucepan over medium heat. Cook, swirling the pan, until the butter foams, turns golden, and releases a nutty aroma (about 4‑5 minutes). Remove from heat and let cool slightly.

   Time: PT5M

   Temperature: Medium heat

2. Combine Sugars and Butter

   Transfer the browned butter to a mixing bowl. Add brown sugar and white sugar. Whisk until fully incorporated and the mixture looks glossy.

   Time: PT5M

3. Add Eggs, Vanilla, and Pistachio Cream

   Beat in the eggs one at a time, then stir in vanilla extract and pistachio cream until the batter is smooth.

   Time: PT2M

4. Incorporate Dry Ingredients

   Sift together flour, baking soda, salt, and matcha powder. Fold the dry mixture into the wet batter until just combined; the dough will be thick.

   Time: PT3M

5. Add Dark Chocolate Chips

   Stir in the dark chocolate chips until evenly distributed.

   Time: PT1M

6. Chill the Dough

   Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This prevents excess spreading and lets flavors meld.

   Time: PT30M

7. Preheat Oven and Prepare Baking Sheet

   Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper.

   Time: PT5M

   Temperature: 350°F

8. Portion and Shape Cookies

   Scoop dough (about 1‑2 tbsp) onto the prepared sheet, spacing 2 inches apart. Lightly flatten each ball.

   Time: PT5M

9. Bake

   Bake for 10‑12 minutes, until edges are golden‑brown and the centers look slightly underdone.

   Time: PT12M

   Temperature: 350°F

10. Cool Slightly

    Allow cookies to rest on the baking sheet for 5 minutes, then transfer to a cooling rack.

    Time: PT5M

11. Prepare Pistachio Cream Drizzle

    Microwave the extra pistachio cream in a small bowl for 20‑30 seconds, stirring until smooth.

    Time: PT1M

12. Finish Cookies

    Drizzle the melted pistachio cream over half of the cookies and sprinkle with crushed pistachios. Let the drizzle set before serving.

    Time: PT2M

Nutrition Facts

Calories

150

Protein

2g

Carbohydrates

18g

Fat

8g

Fiber

1g