PISTACHIO WHITE CHOCOLATE CHIP COOKIES
By know, I’m sure you know I absolutely love cookies.
This cookie does not have a long back story of where it came from or when I tried it for the first time. I think I found a photo of a pistachio shortbread cookie on instagram once and thought it might taste great with white chocolate as well.
So, I made the dough and added the nuts and chocolate. It looked so good, even before baking! The raw cookie dough was GREAT, the warm just out of the oven cookie was delicious and even a few days after. It tastes amazing.
So, let’s get right to it.
EQUIPMENT:
Bowls: Two big bowls for the dough! Use one for the dry ingredients and the other one for the wet ingredients. Remember to finish the dough in the wet ingredient bowl, so if you have different sizes, use the bigger one for the wet ingredients.
Mixer: The first steps call for creaming the butter with sugar and brown sugar. You can use a whisk or a fork as well, it just takes longer.
Cookie Sheet: Any shape you have will work! Don’t forget to line it with parchment paper or butter so that cookies don’t stick.
Silicone spatula or wooden spoon: After using the mixer for the first few steps of the cookies, slowly add the dry ingredients mixing with a silicone spatula or wooden spoon. Use the tool you’re comfortable with. (hands work too)
Cup and Tablespoon measures: Measure the ingredients quickly and easily. I used the 1/3 Cup scoop to measure the dough before baking. This helped me make them all the same size so that they bake evenly.
TIPS:
Ingredients: Measure and weigh everything before you start making the cookies. Cut the chocolate bar or measure the chips as well. Take the pistachios out of their shells, everything you can do to make the baking part easy and quick.
Weigh the cookies: I prefer bigger cookies most of the time so using a 1/3 cup scoop I made all the dough balls the same size, around 80 to 100 grams.
Shaping: To make the cookies specially pretty, avoid making them into perfect balls. Stick the dough pieces together without smoothing it too much so they come out kind of messy as the ones in the photo!
Chips: Add as much chocolate and pistachios as you want! The amount in the recipe is just a starting point if you want to add more ad more!
Pistachios: You can also chop the pistachios a bit. Leave a few intact as well so that every bite has a great combination of the saltiness of the pistachios with the sweetness of the cookie and white chocolate.
PISTACHIO WHITE CHOCOLATE COOKIES
Ingredients
- 2 1/4 Cups all purpose flour
- 1/2 Cup sugar
- 3/4 Cup Brown sugar
- 1 tsp vanilla extract
- 2 tsp cornstarch
- 1 tsp baking powder
- 1 large egg
- 1 1/2 Cups white chocolate chips
- 1 pinch salt
- 1/2 Cup pistachos
Instructions
- Preheat the oven at 350F and place parchment paper on cookie sheet.
- Add dry ingredients, flour, cornstarch, baking powder and salt to a bowl. Set aside
- Cream butter, sugar and brown sugar together until light and fluffy on another bowl.
- Add vanilla extract and the egg. Mix well.
- Slowly add dry ingredients and mix in with a spoon or your hands.
- Add white chocolate and pistachios.
- Separate the dough in same sized balls, around 80 to 100 grams each and bake for around 19 to 21 minutes.
