Description
Delight in these Pistachio & White Chocolate Chip Cookies, featuring a perfect balance of crunchy toasted pistachios and sweet white chocolate chips baked into soft, buttery cookies. This recipe combines simple pantry staples with a few easy steps to create irresistible cookies that are perfect 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. Overmixing at this stage can lead to tough cookies, so stop as soon as you see no more flour streaks.
- 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. This chilling step helps 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. This prevents sticking and ensures 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 the edges are lightly golden and the centers are set.
- Cooling: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This step helps them set properly without breaking.
Notes
- Toasting Pistachios: Toasting the pistachios in a dry skillet over medium heat until fragrant enhances their flavor. Keep stirring to prevent burning.
- Room Temperature Ingredients: Ensure your egg and butter are at room temperature to achieve a smoother, more homogenous mixture.
- Scooping Dough: Using a cookie scoop ensures each cookie is uniformly sized, which helps them bake evenly.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
