Pistachio Crunch

• 250 g unsalted butter, browned to about 200 g
• 170 g dark brown sugar
• 90 g granulated sugar
• ½ cup homemade pistachio paste
• 2 large eggs, room temperature
• 2 tsp pure vanilla extract
• 1 Tbsp whipping cream
• 320 g all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp cornstarch
• ½ tsp fine sea salt
• 120 g unsalted pistachios, toasted and roughly chopped
• 170 g white chocolate chips (optional)
• extra chopped pistachios for topping

Melt the butter in a light saucepan over medium heat, stirring often. When it foams and the milk solids turn golden brown with a nutty aroma, pour it straight into a heatproof bowl — browned bits included — and let it cool until just lukewarm before mixing.

1. 1

   Melt the butter over medium heat, stirring frequently, until the milk solids turn golden brown and smell nutty. Transfer to a heatproof bowl with the browned bits — you should have about 200 g — and cool until lukewarm.

2. 2

   Mix the browned butter, both sugars, and the pistachio paste until combined. Add the eggs, vanilla, and whipping cream, then mix until smooth.

3. 3

   In a separate bowl, whisk the flour, baking soda, baking powder, cornstarch, and salt.

4. 4

   Gently fold the dry ingredients into the wet mixture just until combined, then fold in the chopped pistachios and white chocolate chips if using.

5. 5

   Scoop into 90 g portions and shape tall dough balls. Top with extra pistachios if desired, cover, and refrigerate at least 2 hours, preferably overnight.

6. 6

   Heat the oven to 180°C / 350°F. Arrange the chilled dough on a parchment-lined sheet with plenty of space between.

7. 7

   Bake 12 minutes, until the edges are lightly golden and the centres are soft but no longer wet.

8. 8

   Rest on the baking sheet 15 minutes before transferring to a wire rack.

Airtight at room temperature: 4 days. Freeze baked cookies: 2 months. Freeze portioned dough: 3 months — bake from frozen, adding 2–4 minutes.