Golden brown-butter dough loaded with dark chocolate pools, toasted pistachios & tangy pops of freeze-dried raspberry — crispy rims, chewy centers, totally addictive.
Ingredients (12 cookies) • ½ cup / 115 g unsalted butter • ¾ cup / 150 g light brown sugar • ¼ cup / 50 g granulated sugar • 1 whole egg + 1 yolk • 1 tsp vanilla extract • 1 ⅔ cups / 210 g all-purpose flour • ½ tsp baking soda • ¼ tsp fine salt • ⅔ cup dark chocolate chunks • ⅓ cup toasted pistachios, chopped • ¼ cup freeze-dried raspberries, crushed • Flaky salt to finish
Quick Steps 1️⃣ Brown butter; cool 10 min. 2️⃣ Beat with sugars → creamy. Add egg, yolk, vanilla. 3️⃣ Fold in flour, soda, salt, then chocolate, pistachios & raspberries. 4️⃣ Chill 30 min. Scoop 2-Tbsp balls; bake 11 min @ 350 °F / 175 °C. Bang tray, cool, sprinkle flaky salt. Enjoy!
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