Description
Indulge in these soft, chewy Pistachio White Chocolate Cookies featuring a buttery base, sweet white chocolate chips, and a satisfying nutty crunch.
Ingredients
1 1/2 cups all purpose flour
2 tablespoons cornstarch
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter (softened)
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup white chocolate chips
1/2 cup shelled pistachios (chopped)
Instructions
1. Preheat your oven to 350F and prepare two baking sheets with parchment paper or silicone mats.
2. In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt, then set it aside.
3. In a stand mixer, cream together the softened butter and both sugars until the mixture is light and fluffy. Mix in the egg and vanilla extract.
4. Gradually add the flour mixture to the butter mixture, mixing until everything is well combined. Gently stir in the white chocolate chips and chopped pistachios by hand or with the mixer.
5. Shape two heaping tablespoons of dough into a ball. Separate the ball in half, placing one half torn-side down on the cookie sheet. Position the second half on top of the first, leaving about two inches between them for spreading.
6. Bake for 12 minutes, or until the edges of the cookies are just barely browned. They will appear slightly underdone in the center, but will continue to cook on the baking sheet as they cool.
7. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Store any leftovers in an airtight container for up to 7 days.
Notes
Don’t overbake: Even if the center looks soft when you take them out at 12 minutes, trust the process. The residual heat on the baking sheet will finish the baking without drying them out.
Creaming is key: Take your time when beating the butter and sugar. A light, fluffy mixture incorporates more air, which creates a better lift and texture.
Measure correctly: When measuring your flour, use the spoon and level method to avoid packing the measuring cup, which can lead to dry cookies.
Parchment paper: Using parchment paper or a silicone mat prevents the cookies from sticking and helps distribute heat evenly across the bottom.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: N/A
- Fat: N/A
- Carbohydrates: N/A
- Protein: N/A