Ingredients:

  • 1 cup (225g) unsalted grass-fed butter
  • 1/2 cup (100g) coconut sugar
  • 1/4 cup (50g) cane sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tbsp pure vanilla bean paste
  • 1 3/4 cups (220g) all-purpose flour
  • 1/2 cup (50g) fine-ground pistachio flour
  • 1 tsp baking soda
  • 1/2 tsp flaky sea salt
  • 1 cup (170g) 72% dark chocolate chunks
  • 3/4 cup (100g) roasted, salted pistachios, roughly chopped

Instructions:

  1. Melt the butter in a light-colored skillet over medium heat. Whisk constantly as it foams until you see mahogany-colored flecks and smell a nutty aroma. Immediately pour into a cold bowl to stop the cooking process.
  2. Add the coconut sugar and cane sugar to the warm browned butter. Whisk vigorously to combine.
  3. Incorporate the cold egg, egg yolk, and vanilla bean paste. Whisk at high speed until the mixture is fully emulsified and slightly lightened in color.
  4. Sift in the all-purpose flour, pistachio flour, baking soda, and sea salt. Fold gently until just a few streaks of flour remain.
  5. Fold in the dark chocolate chunks and the chopped roasted pistachios at the last second to maintain crunch and texture.
  6. Scoop dough into balls and place on a lined baking sheet. Bake for 10 minutes until the edges are golden and set, but the centers remain soft.