• Prep: If your pistachio butter is too runny (usually happens in a warmer environment), place in the fridge to harden a little, then scoop into 10 tablespoon on a parchment-lined plate and place in the freezer until ready to use.
  10 tablespoon pistachio cream

For the Brown Butter

• Melt butter in a medium sauce pan on medium heat. Stir the butter to make sure it melts evenly. Once the butter is completely melted, it will start to foam up. Continue stirring the butter. As it cooks, it will start to change into a deeper color. This could take 6-8 minutes.
  10 tablespoon (140 g) salted butter
• You'll start to notice a nutty aroma and the butter will begin to have brown specs at the bottom of the pan. Continue stirring and remove from the heat and pour into a heat-proof bowl and let cool slightly before continuing with recipe. The entire process of browning butter from start to finish should not take more than 10 minutes on medium heat.

For the Cookies

• Once brown butter is slightly cooled, add the sugars (both brown and granulated) into the bowl of the brown butter, and mix with a spatula. Add the egg and vanilla extract and stir until combined. Add the flour, salt, and baking soda, and stir.
  ½ cup (100 g) dark brown sugar, ¼ cup (50 g) granulated sugar, 1 large egg, 1 teaspoon vanilla extract, 1½ cup (180 g) all purpose flour, ½ teaspoon salt, ½ teaspoon baking soda
• Pour in the chopped chocolate and chopped pistachios and mix until incorporated. Then scoop into 10 balls.
  3.5 oz. (100 g) dark chocolate, chopped, ¼ cup (30 g) Pistachios
• Form a hole in the center of each ball and drop the chilled pistachio cream ball into the center and form the dough around it (I like to leave a little of the pistachio cream exposed so that when it bakes up, it starts oozing out of the top like in these photos). Top with extra chocolate, then place in the fridge for at least 1 hour.
• Preheat the oven to 350℉ and line a baking sheet with parchment paper.
• Place the chilled cookie balls on the lined baking sheet, making sure to spread them quite a bit apart. These cookies are large and will touch each other if they're too close. Bake for 12 minutes. Once baked, I like to scoot the edges inward with a spoon to create round cookies.
• TIP: To get round cookies, use a spoon to scoot the edges inward RIGHT when you take them out of the oven.