Brown Butter Chocolate Chip Cookies

Instructions:

In a saucepan, cook the butter over medium high heat, swirling occasionally until browned. Weigh out 110 grams of the browned butter into a large mixing bowl and set aside to cool for 10 to 20 minutes. 

Add the brown sugar and granulated sugar to the butter and use a hand mixer to combine. Add the egg and beat until the mixture has slightly lightened in color and thickens. Add the vanilla and mix well. Sift the flour, baking powder, baking soda, and salt into the butter mixture. Switch to a spatula and stir in until just a few dry streaks of flour remain. Add the 220 grams of chocolate to the dough and stir in until just combined. 

Scoop the dough into about 2 tablespoon scoops, top with a generous amount of chopped chocolate, cover and refrigerate while the oven is preheating. Heat the oven to 350 degrees.

Once the oven is preheated, line two baking trays with parchment paper. Place six cookies on one of the trays and bake for 11 to 13 minutes, or until the edges of the cookies are just barely browned. Only bake one tray at a time and keep the other cookies in the refrigerator while the first batch is baking. Remove the tray from the oven and let the cookies cool for 5 to 10 minutes on the tray. Once the cookies are set enough to move, transfer them to a cooling rack to finish cooling. Repeat with the remaining cookies.

Pistachio Cream Filled:
Before refrigerating the dough, scoop each portion and flatten. Place a scoop of pistachio cream in the middle, then close up the cookie into a ball. Refrigerate and continue with directions.