Wet Ingredients
- 10 tablespoons unsalted butter, browned (140g weighed before browning and 115g after browning)
- ¾ cup (150g) dark brown sugar
- ¼ cup (50g) cane sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
Dry Ingredients
- 1¼ cups (170g) Bob's Red Mill Gluten-Free 1 to 1 Baking Flour
- ¼ cup (25g) almond flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (130g) 70%+ dark chocolate, chopped, plus additional to add on top before baking
- ⅔ cup (75g) roasted and salted pistachios, finely chopped (plus more for sprinkling on top)
- flaky sea salt for sprinkling on top
Instructions
- Melt butter in a light-colored skillet or saucepan over medium-low heat. Using a rubber spatula, stir continuously as the butter begins to foam. Continue to stir until the butter turns a rich amber color and gives off a nutty aroma, then remove pan from heat. Quickly pour butter into a stand mixer bowl or a large mixing bowl. Make sure to scrape all the toasty brown bits from the bottom of the pan and into the bowl. Let brown butter cool for 15-20 minutes.
- While butter cools, finely chop pistachios into small pieces. If using a bar of chocolate, cut the bar into small chunks. If using Ghiradelli dark chocolate wafers, weigh 130 grams and set aside.
- Once butter has cooled, add regular cane sugar and dark brown sugar to the bowl. Mix with a whisk attachment on medium speed for 1 minute.
- Add egg, egg yolk, and extracts. Whisk until just combined; do not over mix. Turn off the mixer.
- Whisk together gluten-free flour, baking soda, and salt in a medium-sized bowl. Add dry ingredients to wet ingredients and mix on low speed until combined.
- Using a rubber spatula, fold chopped chocolate and chopped pistachios into the dough.
- Use a large cookie scoop (2 tablespoon size) and scoop cookie dough into 40-gram balls (weigh on a food scale). Cover and chill cookie dough balls in an airtight container for at least 2 hours. (If chilling longer than 2 hours, let the dough come to room temperature for 20 minutes before baking.
- Preheat oven to 350°F. Line two large baking sheets with parchment paper. Roll each dough ball between your palms until smooth, and then place six balls onto a prepared baking sheet. Top each with a few extra pieces of chocolate, then put the baking sheet in the oven for 9-10 minutes, or until the edges are golden brown and the center looks pale and slightly underdone.
- Remove tray from the oven and sprinkle the top of each cookie with finely chopped pistachios and flaky sea salt. (To achieve perfectly round cookies, place a large cookie cutter over the top of each cookie and gently swirl in a circular motion until they form a perfect circle.) Let cookies cool for 5 minutes on the baking sheets before transferring to a wire rack.
Notes
- Refrigerate the dough for two hours. Chilling the gluten-free flour helps hydrate the dough, resulting in a less grainy cookie. The longer the chilling, the more enhanced the flavors.
- Use a kitchen scale to measure.
- Chocolate. Use a 70-72% dark chocolate bar or Ghiradelli's 72% Cacao Dark Chocolate Premium Baking Chips.
The richness of the chocolate perfectly complements the nutty sweetness and slight saltiness of pistachios.