Preheat your oven to 350° and line two baking sheets with parchment paper.

In a small pan, melt the butter over medium-low heat. Continue to let it cook until the butter solids are a toasty brown color and the butter isn’t making a popping sound anymore.

Pour the butter into a 1 cup measuring cup and add butter, a bit at a time, until you have 1 cup of butter. Dump it into a mixing bowl and let it cool to room temperature. Make sure the butter is completely cooled down before making the dough, or the chocolate will end up melting.

Add the sugar and stir it all together until they’re all combined and wet. Some of the butter won’t mix in, and that’s alright.

Mix in both the eggs and the vanilla, and stir until there’s no more egg visible. This may take a few minutes, as again, the butter won’t mix as easily in its liquid form.

Dump the flour, salt, baking powder, and baking soda into the bowl and stir them in well. The dough may still feel a bit soft, but don’t be tempted to add more flour.

Add the pistachios and chopped chocolate to the bowl and stir them in until well distributed. Then scoop the dough into 2 oz. balls and place them on the baking sheet 2-3″ apart.

Press a chunk or two of chopped chocolate into each ball of cookie dough, then sprinkle on a few pieces of chopped pistachio.

Bake the cookies for 10-12 minutes, or until the edges are set and a light golden brown. The centers will still look doughy, but they will continue to bake after they’ve been taken out of the oven.

Remove the baking sheet from the oven and allow the cookies to set for a few minutes. Then, use a metal spatula to remove them to a cooling rack.

Let the cookies set and cool completely. Then place them in an airtight container. The cookies can be stored at room temperature for 4-5 days. They also freeze well for up to two weeks if placed in a freezer safe container.