Brown Butter Pistachio-Raspberry Cookies 🍪

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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