Description
These Pistachio & White Chocolate Chip Cookies are irresistibly chewy with a perfect balance of sweet white chocolate and crunchy toasted pistachios. This classic cookie recipe uses simple pantry ingredients and a chill step to create soft, golden-baked treats that hold their shape beautifully and deliver rich, nutty flavor in every bite. Perfect for dessert or an indulgent snack.
Ingredients
Units
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 1 cup white chocolate chips
- 3/4 cup pistachios, chopped and toasted
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the room temperature butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 2-3 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until thoroughly combined.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
- Fold in White Chocolate Chips and Pistachios: Using a spatula, gently fold in the white chocolate chips and toasted pistachios until evenly distributed through the dough.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate the cookie dough for at least 30 minutes to prevent excessive spreading during baking.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup and even baking.
- Shape and Bake: Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until edges are lightly golden and centers are set.
- Cooling: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, allowing them to set properly without breaking.
Notes
- Toasting Pistachios: Toast pistachios in a dry skillet over medium heat until fragrant, stirring frequently to avoid burning, to enhance their flavor.
- Room Temperature Ingredients: Ensure the egg and butter are at room temperature for a smooth, homogenous dough.
- Scooping Dough: Use a cookie scoop for uniform cookie size, promoting even baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
