Makes 20 to 24 cookies
Ingredients
- 1 cup unsalted butter (2 sticks)
- 1 cup Brown sugar
- 1/2 cup granulated sugar
- 1 tbsp vanilla extract
- 1 tsp almond extract
- 1 egg + egg yolk
- 2 tbsp milk of choice
- 2 2/3 cups All Purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- pinch of salt
- 4 oz chocolate bar (chopped)
- 3 oz pistachios (chopped)
Instructions
- Preheat your oven to 350°F (175°C).
- Brown the butter and let it cool before using. (Tutorial by Sally’s Baking Addiction)
- In a mixing bowl, combine the browned butter and sugars. Mix until fully incorporated.
- Add the eggs, milk, vanilla extract, and almond extract to the mixture. Mix until you achieve a pale consistency.
- Once you have reached this consistency, gently fold in the flour, baking powder, baking soda, and salt until a dough forms.
- When the dough starts to come together, add the chopped pistachios and chocolate. Save a few pieces of each to use for topping before baking.
- Scoop your cookie dough onto parchment-lined baking sheets. Top each cookie with the reserved pistachios and chocolate chunks.
- Bake in the preheated oven for about 8 to 11 minutes or until the edges are set. I like to go for about 9 to 10 minutes for a gooey cookie.
- Once the cookies are done baking, remove them from the oven. To even out the cookies, gently slam the baking sheet on the counter and swirl a cookie cutter or cup around the edge to shape them.
- Let cool on the pan for about 3 minutes, then transfer to a cooling rack to cool completely.
Enjoy! 🤍
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