In a skillet or saucepan, heat your butter over medium. Let cook for about 3-4 minutes until it’s starting to bubble. Continue cooking the butter, stirring frequently, until it starts to get foamy, about 3 more minutes. At this point light brown bits will start to form at the bottom of the pan. Keep stirring until your butter is golden brown in colour and smells nutty and delicious. As soon as it has browned, remove from the heat and pour into a glass measuring cup. You should have just under ½ cup of liquid - add the remaining 1 tbsp butter and stir to get it to ½ cup. Add the miso paste and whisk to incorporate it into the butter. Place this mixture in the fridge.

In the same pan, add your pistachios over medium heat. Cook, stirring occasionally, until lightly toasted, about 3-4 minutes. Keep a close eye on them so they don’t burn! Remove and set aside.

In a large bowl, add the brown butter/miso mixture and coconut sugar and whisk vigorously. Add the egg and vanilla and whisk again until smooth and glossy.

Add in your flours and baking soda and stir until you have a firm dough. Fold in the chocolate.

Preheat the oven to 350 degrees. While your oven preheats, place cookie dough in the freezer to firm up for about 15 minutes (important step!).

Once ready, scoop about 2 tbsp dough per cookie onto a lined baking sheet. Make sure to leave room between each cookie, as they will spread. Press a few pistachio pieces into the top of each cookie.

Bake for 10-12 minutes until edges are starting to brown and cookies are just starting to set in the middle (they will look a little under baked). Remove from the oven and gently tap your baking sheet on the counter to get that nice ripple effect. Use a mug or a round cookie cutter to swirl around each cookie, which will give you a really nice shape and texture.

Let cool completely (these cookies are best with at least 30 minutes to fully cool). Enjoy!