Salted Pistachio Brown Butter Cookies

Steps

1. 1

   Brown the butter in a light-colored pan until nutty and amber, then cool 10 minutes.

2. 2

   Whisk the browned butter with both sugars until glossy, then beat in the eggs one at a time.

3. 3

   Fold in the flour and baking soda, then the pistachios, stopping as soon as no dry flour remains.

4. 4

   Scoop 12 large mounds onto lined sheets and chill 30 minutes for thicker cookies.

5. 5

   Bake at 350°F for 11–13 minutes until the edges set. Sprinkle with flaky salt straight out of the oven.