Equipment
- 1 medium bowl
- 1 small pot
- 1 Whisk
Ingredients
Pistachio Paste
- 28 grams pistachios, (weighed without the shells)
- 1-2 tbsp water
Cookies
- 113 grams salted butter, browned and reduced to 90-93 grams*
- 150 grams light brown sugar, lightly packed
- 3 large egg yolks or 1 large egg, 60g**
- 30 grams pistachio paste , can also use store bought paste*
- 1 tsp vanilla bean paste, or vanilla extract
- 120 grams all-purpose flour, spooned and leveled
- 1 tsp baking powder
- 1/4 tsp fine sea salt
- 28 grams lightly salted pistachios, finely chopped
- 113 grams dark chocolate, roughly chopped
- pinch sea salt flakes
Method
Pistachio Paste
- Place the pistachios (without the shells) in a food processor and pulse until they're as ground as they're going to get. Add 1-2 tsp of water to it at a time and blend until it turns into a paste.28 grams pistachios (weighed without the shells), 1-2 tbsp water
Cookies
- Preheat the oven to 350F (177C) convection and line two cookie sheets with parchment paper.
- In a small pot, over medium heat, cook the butter for 5-10 minutes, stirring intermittently until it begins to bubble and foam.113 grams salted butter browned and reduced to 90-93 grams*
- Then stir continuously until you see the milk solids browning and settling on the bottom. Pour the butter into a bowl and allow it cool for a few minutes.
- Add the light brown sugar to the warm butter and whisk together for about a minute.150 grams light brown sugar lightly packed
- Add in the egg (or egg yolks), pistachio paste and vanilla and whisk aggressively for 2-3 minutes, until it's smooth and has lightened in color.3 large egg yolks or 1 large egg 60g**, 30 grams pistachio paste can also use store bought paste*, 1 tsp vanilla bean paste or vanilla extract
- Add the flour, baking powder and salt and fold the cookie dough just until there are a few streaks left of flour.120 grams all-purpose flour spooned and leveled, 1 tsp baking powder, 1/4 tsp fine sea salt
- Fold in the chopped pistachios and chocolate, just until they're evenly dispersed.28 grams lightly salted pistachios finely chopped , 113 grams dark chocolate roughly chopped
- Split cookie dough into 8 cookies (2.5 ounces each), (4-6 per cookie sheet, they spread a lot) and bake one sheet on the middle rack for 10 minutes, just until the edges are starting to brown.
- Remove them from the oven, give the pan a quick tap on the counter and use a round biscuit cutter to scoot them around so they’re perfectly round. Return to the oven for 2-3 more minutes and repeat. The edges should be lightly browned and the top no longer wet.
- Sprinkle with additional pistachios chunks and sea salt on top and allow them to rest for at least 10 minutes on the pan before transferring off the cookie sheet.pinch sea salt flakes
Notes
*if you skip browning the butter, make sure to use just 93 grams of regular butter and not the full 1/2 cup that's 113 grams.
**If you are trying to use leftover egg yolks from another recipe or just want a thicker cookie, feel free to replace the large egg with 3 large egg yolks.
***If you use store bought pistachio paste and it's runny, use just 1 Tbsp instead of 2 OR add an extra tablespoon of flour to the dough.
Nutrition
Calories: 377kcalCarbohydrates: 39gProtein: 6gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 92mgSodium: 248mgPotassium: 240mgFiber: 3gSugar: 23gVitamin A: 477IUVitamin C: 0.4mgCalcium: 78mgIron: 3mg