Pistachio & White Chocolate Chip Cookies
With a nutty brown butter base, these pistachio and white chocolate chip cookies have a deep flavor with a soft and chewy center.
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Yield: 15 cookies
Ingredients
- 170 g unsalted butter chopped
- 100 g pistachios, roasted and salted, unshelled
- 300 g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 159 g light brown sugar
- 50 g granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 170 g chopped white chocolate or chips
Instructions
- Preheat oven to 350°F. Prepare 2 cookie sheets with parchment paper.
- Place butter in a small, light colored saucepan and set oven medium-low heat. Stirring or swirling constantly, brown the butter until you smell a nutty aroma and see light brown flecks appear. Butter will crackle and froth as it toasts, continue to stir. Remove from the heat once brown flecks appear and pour into a large mixing bowl. Set aside to cool, about 10 minutes.170 g unsalted butter
- While browning butter, place pistachios in a pan and toast for 10 minutes, until they are fragrant. Coarsely chop and set aside.100 g pistachios, roasted and salted, unshelled
- In a separate bowl, whisk together flour, baking powder, baking soda and salt.300 g all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- Once butter is cool to the touch, whisk in both sugars. Then add eggs and vanilla.159 g light brown sugar, 50 g granulated sugar, 2 large eggs, 1 teaspoon vanilla extract
- Stir in flour mixture using a rubber spatula, then chopped pistachios and white chocolate.170 g chopped white chocolate or chips
- Using an ice cream scoop, scoop 15 cookies. Roll the scoops slightly in your hands then flatten into a disc shape on 3 baking sheets topped with parchment paper.
- Bake 17-19 minutes at 350°F, until edges are lightly browned and the center is soft.
- Wait 5 minutes before transferring to a cooling rack.
Notes
- To make smaller cookies, use a traditional 1.5 tablespoon cookie scoop. Bake 10-12 minutes. Makes 30 smaller cookies.
- Cookie dough can be wrapped and chilled for up to 3 days before baking.
- Store baked cookies in an airtight container.
Disclaimer: We test all recipes using the metric weights shown, we cannot guarantee outcomes when switching to US measurements.