• 1 cup unsalted butter 
• 1 cup granulated sugar
• ¾ cup dark brown sugar, packed
• ¼ cup finely ground Roadtrip Espresso
• 2 large eggs, room temperature
• 2 tsp. vanilla extract
• 2 ½ cups all-purpose flour
• 1 ½ tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. kosher salt
• 6 oz. chopped semi-sweet chocolate
• ¾ cup chopped roasted, unsalted pistachios
• 12 tbsp. pistachio spread
• Flaky salt, optional

1. Preheat the oven to 350°F and line a large baking sheet with parchment paper. Set aside.

2. Prepare brown butter by adding unsalted butter in a large saucepan and placing over medium-high heat. The butter will sizzle and crackle and then eventually begin to foam and the milk solids at the bottom of the pan will turn into an amber brown colour. Keep a close eye on your butter, as the milk solids can easily get too dark and burn at this stage.

3. Remove the butter from the heat and transfer to a large bowl. Let the butter cool slightly before adding sugars and espresso and mixing well to combine.

4. Add eggs, one at a time, whisking in between additions. Add in vanilla extract and whisk to combine.

5. Roughly chop 6 oz. of semi-sweet chocolate and set aside.

6. In a medium bowl, combine flour, baking soda, baking powder and salt. Add the dry ingredients into the wet ingredients and stir to combine, being careful to avoid over-mixing. Add in the chocolate and pistachios and stir to combine, making sure no dry spots of flour remain.

7. Transfer the dough to the refrigerator and let chill for at least 30 mins or overnight. The longer you chill the dough, the more flavour will develop.

8. Once the dough has chilled, use a large cookie scoop or two tablespoons to scoop the cookies onto the parchment lined baking sheet. Top each cookie with 1 heaping tbsp of pistachio spread.

9. Bake the cookies for 10-12 mins or until the edges are golden brown, the centres have puffed and are slightly gooey. Take the cookies out of the oven when they look slightly underbaked as they will firm up and set from the residual heat of the pan.

10. Sprinkle the tops of the cookies with a bit of flaky salt and leave to cool slightly. Enjoy while they’re still slightly warm!