BROWN BUTTER PISTACHIO CREAM CHOCOLATE CHIP COOKIES

Start by browning the butter. Add the butter to a saucepan over medium-high heat. Allow to melt and slightly brown (~5 minutes). Remove from the heat and allow to let it cool slightly.

In a medium bowl whisk together the flour, baking soda, and baking powder. Set aside.

Once the brown butter has cooled, add the browned butter and sugar to a large bowl. Whisk well until combined and lighter in color.

Then add in the eggs, vanilla, and heavy cream. Whisk until well combined.

Add the dry ingredients to the wet, and gently fold until fully incorporated.

Add the chocolate chips/chunks, and gently fold until evenly dispersed.

Cover the bowl with plastic wrap and place in the fridge to chill for at least 1 hour (ideally 2-3 hours) or up to 24 hours.

Freeze the pistachio cream. Line a baking sheet with parchment paper. Scoop the pistachio cream into tbsp-sized dollops (16-20) onto the baking sheet. Place into the freezer to chill.

Preheat the oven to 350F. Line 2 baking sheets with parchment paper.

Use a medium cookie scoop to scoop the dough into your palm and flatten the dough.

Place one frozen ball of pistachio cream into the center. Scoop another cookie dough ball and place it on top of the pistachio cream.

Seal the edges of the cookies and place onto the prepared baking sheet, spacing the cookies 2” apart from each other.

Top the cookies with extra chocolate chunks and chopped pistachios.

Bake at 350F for 18-20 minutes, until golden and the edges are set.

Let cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.

Enjoy!