Let's Make: Brown Butter Pistachio Chocolate Chip Cookies - In the style of Levain Bakery - Wampusirpi Chocolate

Let's Make: Brown Butter Pistachio Chocolate Chip Cookies - In the style of Levain Bakery - Wampusirpi Chocolate

 

 

Makes 9 individual 150 g (1/2 cupish) cookies

Ingredients:

115 g Butter (softened and separated into 2 batches)

115 g Brown Sugar

115 g Sugar

2 g Salt

100 g Eggs (room temp)

15 g Vanilla Extract

284 g All-Purpose Flour

5 g Baking Powder

1 g Baking Soda

340 g Dark Chocolate (I'm using our Honduras Wampusirpi 70%)

236 g Pistachios (shelled)

Instructions:

Preheat Oven to 180º C (350º F).

In a small pan on medium-high heat melt half of the butter, stirring occasionally until it stops bubbling and starts to brown as the milk solids toast. Remove from heat and allow to come to room temperature.

Spread pistachios on a sheet tray and bake in preheated oven for 10 minutes or until just starting to brown and smelling toasty. Remove from oven and allow to cool to room temperature.

Chop chocolate into chunks if using, or measure out chips, set aside.

Into a large bowl measure out all-purpose flour, baking powder and baking soda and whisk to combine.

In the bowl of a stand mixer combine butter, brown sugar, sugar, and salt. Beat for a second it until starting to combine, and add the brown butter.

Beat for 5 minutes with a paddle attachment stopping a couple of times to scrape down the sides of the bowl as you go. Add eggs one at a time. Then add vanilla extract. If at any time when adding your eggs or vanilla the mixture looks like its starting to curdle, add a handful of your flour mixture to help stabilize it.

Add to dry ingredients and mix to combine. Or mix in stand mixer if room allows. Then fold in chocolate and pistachios until just combined.

Using an ice-cream scoop or hands portion out the cookie dough into 150 g mounds.

Refrigerate for at least an hour (preferably overnight if possible) to firm up before baking for 20 minutes in a 180º C (350º F) preheated oven.

Allow to cool as much as possible before eating. Enjoy!

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1 comment

The brown butter pistachio chocolate chip cookies look amazing. I love the induction burner you use in the video. What is the manufacturer?

Jeffrey Davis

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