Pistachio & Salted Caramel Chocolate Chip Cookies
These Salted Caramel & Pistachio Chocolate Chip Cookies might have just stolen the top spot as my new favorite cookies! Made with rich and nutty brown butter, crushed pistachios, salted caramel chips and mini chocolate chips. A sweet and salty dessert lovers dream come true.
Servings : About 12 large Cookies
Prep Time : 20 Minutes + Chill Time
Bake Time : 12 Minutes
Ingredients
2 ¼ cups (315g) 1:1 gluten-free flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon espresso powder
1 cup (227g) unsalted butter, brown half
1 cup (210g) dark brown sugar, packed
1/2 cup (100g) granulated cane sugar
1 teaspoon honey
2 teaspoons vanilla bean paste or extract
1 teaspoon apple cider vinegar
1 large egg + 2 egg yolks, room temperature
2 cups semisweet chocolate chips
1 cup finely chopped roasted pistachios
1/2 cup salted caramel chips
Directions
In a small saucepan over medium-low heat, brown 1/2 cup of the butter. Then, add it to a heat safe bowl with the remaining 1/2 cup of butter and mix until they melt together. Set aside to cool completely before using.
In a medium bowl, mix the flour, baking soda and salt. Set aside.
In a large bowl whisk together the cooled butter, both sugars, honey and the espresso powder. Add in the vanilla and vinegar, whisking until it resembles a smooth thick paste. Whisk in the whole egg and the egg yolks until just combined.
Mix in the dry ingredients, then gently fold in the chocolate chips, chopped roasted pistachios and the salted caramel chips. Be careful not to over mix the dough.
Cover bowl tightly with plastic wrap and then foil. Let the cookie dough rest in the refrigerator for at least 4 hours or up to overnight.
When you are ready to bake the cookies, preheat the oven to 350°F and line a baking sheet with parchment paper.
Using a large cookie scoop, drop cookie dough balls onto the prepared baking sheet, about 2 inches apart. I like to press extra mini chocolate chips onto the top of each dough ball.
Bake for 12 - 14 minutes or until they are golden brown around the edges but slightly underdone in the center. Remove from the oven and allow cookies to rest on the baking sheet for about 10 minutes before transferring them to a wire cooling rack. If desired, sprinkle with flaky salt before serving.
Notes
If you can’t find salted caramel chips, toffee bits would be a good substitution.
