Pistachio White Chocolate Cookies
These pistachio white chocolate cookies have crisp, golden edges, with soft chewy centers. The cookie is buttery, with the perfect balance of sweet white chocolate and salty, nutty pistachios.
Ingredients
- 9 tablespoons butter salted unsalted, room temperature (127 grams)
- ¾ cup light brown sugar packed (150 grams)
- ¾ cup granulated sugar (150 grams)
- 1 large egg
- 1 egg yolk
- 1 tablespoon vanilla
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cornstarch
- 2 ¼ cups all-purpose flour (283 grams)
- ¾ cup white chocolate chips or chopped white chocolate
- 1 cup roasted salted pistachios no shell, finely-roughly chopped, see notes
- Flaky sea salt
Instructions
- Cream together butter and both sugars for 1 minute, until smooth. Add in whole egg, egg yolk, vanilla and cream for an additional 2-3 minutes until mixture is light and fluffy.
- Whisk together dry ingredients—flour, salt, baking powder, baking soda, and cornstarch. Add into butter mixture and mix on low until there are no streaks of flour.
- Chop the pistachios—I like a mixture of finely and roughly chopped pistachios. Fold in pistachios and white chocolate until evenly dispersed. I like to set aside a little bit of the pistachios and white chocolate to top off each dough ball with to make them more aesthetic.
- Cover bowl tightly with plastic wrap and chill in fridge for 2 hours (up to overnight). See notes about chilling.
- Preheat oven to 375 degrees Fahrenheit. Scoop ¼ cup of dough and roll into ball and place on baking sheet lined with parchment paper or a silicone baking mat, leaving plenty of room for them to spread. (Optional) top off each dough ball with a few extra chopped nuts and white chocolate. Sprinkle with a little flaky sea salt. Bake for 8-10 minutes. Let cool on baking sheet for 5 minutes before transferring to cooling rack.
Notes
Pistachios. I used roasted, salted pistachios. If you are using raw pistachios you will want to toast them in the oven to bring out the nutty flavor and increase the salt in the recipe to ¾ teaspoon.
Chilling. If needed you can skip the chill time. Just know that the cookies will spread more, resulting in a thinner cookie.
Nutrition
Serving: 1cookie | Calories: 229.73kcal | Carbohydrates: 31.32g | Protein: 3.5g | Fat: 11g | Saturated Fat: 5.04g | Polyunsaturated Fat: 1.26g | Monounsaturated Fat: 3.66g | Trans Fat: 0.21g | Cholesterol: 32.87mg | Sodium: 159.35mg | Potassium: 100.01mg | Fiber: 2.03g | Sugar: 20.5g | Vitamin A: 209.84IU | Vitamin C: 0.38mg | Calcium: 51.58mg | Iron: 0.9mg