White Chocolate and Pistachio Cookies
White Chocolate and Pistachio Cookies offer the perfect balance of sweet and savory, with a luxurious texture that’s rich and gooey with flavor. Every bite is a delightful contrast of flavors, with velvety white chocolate and the crunch of lightly toasted pistachios.
Equipment
- large Glass bowl
- Spatula
- Parchment paper
- Oven
- Baking sheet
Ingredients
- ¾ cup 150g unsalted butter at room temperature
- ½ cup 100g granulated (cane) sugar
- ½ cup 100g brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¾ cup 230g all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt to taste
- ½ teaspoon Ground cinnamon powder
- 3.5 oz. 100g Roasted Pistachios (no shell), loosely chopped
- 3.5 oz. 100g Cashew nuts (unsalted)
- 5 oz. 150g white chocolate bar, loosely chopped
Instructions
- Preheat oven to 180°C / 350°F.
- Melt the butter¾ cup 150g unsalted butter at room temperature
- In a large bowl, combine the butter, brown sugar, and granulated sugar. Mix until the sugar is combined (around 2-3 minutes by hand).½ cup 100g granulated (cane) sugar, ½ cup 100g brown sugar
- Add the egg and vanilla and mix again until combined.2 large eggs, 1 teaspoon vanilla extract
- Add the flour, baking powder, salt, and cinnamon. Mix just until the ingredients are combined. Scrape the edges of the bowl and ensure there are no lumps to the cookie batter (aim for a smooth velvety texture - see recipe video for more info).1 ¾ cup 230g all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, ½ teaspoon Ground cinnamon powder
- Reserve a tablespoon of chocolate and nuts to sprinkle over the top of the cookies.3.5 oz. 100g Roasted Pistachios (no shell), loosely chopped, 3.5 oz. 100g Cashew nuts (unsalted), 5 oz. 150g white chocolate bar, loosely chopped
- Stir in the chopped chocolate, pistachios, and cashews, and mix well until combined.
- Line 2 baking racks with parchment paper (or cook in batches if you only have one).
- Scoop around 1 heaped tablespoon of the cookie dough and place onto the lined baking sheet. Leave enough room (2-3 inches) between each cookie for them to expand.
- Bake at 180°C / 350°F on the middle oven shelf for 10 minutes or until golden.
- Remove cookies from the oven and allow to cool for 10 minutes before removing them from the baking rack.
Video
Notes
Cooking tips:
- Use high-quality white chocolate: Opt for white chocolate bars instead of chips. Bars melt better and offer a smoother, creamier flavor.
- Toast the pistachios: Lightly toasting the pistachios before adding them enhances their natural nutty flavor, giving the cookies more depth. For this recipe, we opted for Roasted Pistachios that have already been lightly toasted.
- Don't overmix: Do not use an electric mixer for this recipe. The cookie batter is best made by gently folding the ingredients to combine them.