Melt half the butter in a sauté pan over medium heat.
Swirl the pan until bubbling subsides and the butter turns brown and smells nutty.
Pour the butter into a small bowl (if you leave it in the pan it will continue to cook and may burn). Set aside to cool.
Meanwhile, cream the remaining butter and sugars until smooth and creamy.
Add the eggs, vanilla and browned butter and beat an additional two minutes.
In a separate bowl, whisk flour, baking soda, cornstarch and salt. Add dry mixture to the wet and beat until just combined. Stir in the chocolate chips and pistachios.
Refrigerate at least 30 minutes before baking. Scoop 1 Tbs mounds on to parchment paper lined baking sheet.
Bake for 10-12 minutes until the edges begin to brown. Cool for 5 minutes before removing to cooling rack.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (1378g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 3952 (61%)|
|Amt Per Serving||% DV|
|Total Fat 439.1g||585 %|
|Saturated Fat 263.3g||1317 %|
|Monounsaturated Fat 122.4g|
|Polyunsanturated Fat 21.9g|
|Cholesterol 1831.9mg||564 %|
|Sodium 2981.2mg||103 %|
|Potassium 1342.2mg||35 %|
|Total Carbohydrate 647.2g||190 %|
|Dietary Fiber 9.8g||39 %|
|Sugars, other 637.4g|
|Protein 40.3g||58 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 6494
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