Description
These Pistachio & White Chocolate Chip Cookies combine the rich, nutty flavor of toasted pistachios with the creamy sweetness of white chocolate chips, all baked into soft, chewy cookies. Perfectly balanced and elegantly textured, they make a delightful treat for any occasion.
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. Be careful not to overmix, as this can make the cookies tough.
- 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 the cookies from spreading too much while baking.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure even baking and prevent sticking.
- Shape and Bake: Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are lightly golden and centers set.
- Cooling: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This helps them set properly without breaking.
Notes
- Toasting Pistachios: Toast the pistachios in a dry skillet over medium heat until fragrant, stirring frequently to avoid burning, to enhance their flavor.
- Room Temperature Ingredients: Make sure the egg and butter are at room temperature for a smoother dough and better texture.
- Scooping Dough: Use a cookie scoop to ensure all cookies are uniformly sized and bake evenly.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
