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Ingredients
Scale
- ¾ cup (150 grams) bittersweet chocolate, coarsely chopped (approximately 70% cacao)
- ¾ cup (90 grams) roasted and salted pistachios, coarsely chopped
- ¾ cup (170 grams) unsalted butter, browned (European style preferred)
- ¾ cup (150 grams) dark brown sugar
- ¼ cup (50 grams) granulated sugar
- ½ tablespoon vanilla extract
- 1 room temperature egg
- 1 heaping tablespoon (20 grams) sour cream, room temperature
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cornstarch
- ½ teaspoon fine sea salt
- About 1¾ cups + 1 tablespoon (225 grams) all-purpose flour
Instructions
- Melt the unsalted butter in a pot over medium heat until browned.
- Chop the bittersweet chocolate and pistachios.
- Whisk together the browned butter, dark brown sugar, granulated sugar, and vanilla extract.
- Add the egg and sour cream, whisking until combined.
- Mix in the baking soda, baking powder, cornstarch, and sea salt.
- Fold in the all-purpose flour until just combined.
- Add the chocolate and pistachios, folding until evenly distributed.
- Cover and chill the dough in the refrigerator for at least three hours.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop the dough onto the baking sheet, spacing them 2-3 inches apart.
- Bake for 10-11 minutes until edges are set, and cool on a rack.
Notes
Ensure butter is browned without burning.
Chilling dough helps maintain cookie shape while baking.
High-quality chocolate enhances flavor.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 10
- Sodium: 150
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 1
- Protein: 2
- Cholesterol: 20