Dark Chocolate Pistachio Cookies
The first cookie recipe I was able to make successfully as a certified non-baker.
These cookies are super sweet and buttery, add espresso powder for an extra dash of bitterness to balance out the sweetness.
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.
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.
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.
Add the egg and sour cream/yogurt and whisk until combined. Whisk in the baking soda, baking powder, cornstarch, and salt.
Fold in the flour until almost fully incorporated . Then, fold in the chocolate and pistachios until everything is incorporated.
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.