Dark Chocolate Pistachio Cookies

Melt the butter in a pot over medium heat gradually until you have brown butter, stirring occasionally. It will turn a golden brown color, but be sure to take it off the heat as soon as you see it darken to avoid burning it.

• 211 g unsalted butter

Remove the butter from the heat and pour it into a different container to stop the cooking. While it cools, coarsley chop the chocolate and pistachios.

• 150 g dark chocolate
• 90 g roasted pistachios

Once the butter is cool enough, about 20-30 minutes, add it to a bowl. With a scale, measure and add the brown sugar, granulated sugar, and vanilla extract. Whisk together well.

• 50 g granulated sugar
• 150 g dark brown sugar
• ½ tbsp vanilla extract

Add the egg and sour cream/yogurt and whisk until combined. Whisk in the baking soda, baking powder, cornstarch, and salt.

• 1 egg
• 20 g sour cream/yogurt
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cornstarch
• ½ tsp salt

Fold in the flour until almost fully incorporated . Then, fold in the chocolate and pistachios until everything is incorporated.

• 225 g all-purpose flour
• 150 g dark chocolate
• 90 g roasted pistachios

Let the dough chill, covered. You can also pre-roll into balls about 40 grams each and freeze.

Once ready to bake, preheat the oven to 350F and line a baking sheet with parchment paper. Bake for 10-11 minutes. Take them out of the oven, sprinke with flaky salt, and let cool before enjoying.