Toffee Browned Butter Pistachio Cookies

In a saucepan over medium heat, melt the butter. Continue to cook, stirring frequently, until it foams and the milk solids begin to turn golden brown and smell nutty, about 5 to 7 minutes. Immediately pour the browned butter into a large mixing bowl to cool slightly, about 10 to 15 minutes.

In a medium bowl, whisk together the flour, baking soda, salt, and baking powder, set aside.

Once the brown butter has cooled, add the brown sugar and granulated sugar to the bowl. Mix with a spatula until well combined. Stir in the vanilla. Add the eggs one at a time, mixing well after each addition.

Gradually add the flour mixture to the butter mixture, stirring with the spatula until the dough is almost combined. Fold in the toffee bits, chopped pistachios, and white baking chips.

Heat oven to 350°F. Line 2 baking sheets with cooking parchment paper.

Use a large (4-tablespoon, #16-size) cookie scoop to portion out 16 cookie dough balls. 

Place dough portions on one of the prepared baking sheets. Refrigerate 30 minutes while the oven preheats. 

Place 8 chilled dough balls, evenly spaced, on each parchment-line baking sheet. Bake 14 to 16 minutes or until the edges are golden. While the cookies are still hot on the baking sheet, place a biscuit cutter or heat-proof cup (slightly larger than the cookie) over the cookie and swirl it around the edge to create a uniform round shape. 

Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Meanwhile, in a microwave-safe bowl or over a double boiler, melt the white baking chips until smooth. Stir in the melted pistachio cream until almost fully combined.

Once the cookies are completely cooled, dip the bottom of each cookie into the white chip pistachio coating. Alternately, spoon about 2 teaspoons of the white chip pistachio coating onto the bottom of each cookie and use an offset spatula to evenly spread the coating to cover the bottom of the cookie. Place cookies, coating side up, on parchment paper and let them stand at room temperature, or in the fridge until the white chip pistachio coating hardens.