White Chocolate Pistachio Cookies

  • White Chocolate Pistachio Cookies

    It’s been too long since I’ve put white chocolate and pistachio together (one year, five months, and fourteen days, but who’s obsessing about it or anything?).  For this inexplicably long amount of inexcusable time, I am sorry.  But I know I’ll redeem myself with this reunion-party-in-a-cookie.

    I’m a people-pleaser so I’ll do what it takes to get back in your good (cook) books.

    I have to say that the cookie is so good that I’m considering using it as a base for the sacred Chocolate Chip Cookie.  Everyone knows you don’t mess around with the CCC.  I found my much-revered Chocolate Chip Cookie here, but everyone also knows that bakers like to “step out” with new and exciting recipes just to spice things up and quicken the old pulse.  The pursuit of a better batter beckons… what can I say?  So to steer this back to the here and now, if this batter is worthy enough to cheat on with the CCC, then imagine what it will do in your mouth with white chocolate and pistachio in the mix.

    You’re welcome.

    Adapted from my White Chocolate Macadamia Nut & Lime Cookie recipe…

    1 cup butter, room temperature

    1 cup sugar

    1 cup brown sugar, packed

    2 eggs

    2 teaspoons vanilla

    1 teaspoon baking soda

    2 teaspoons hot water

    3 cups all-purpose flour

    1/2 teaspoon salt

    2 cups white chocolate chips/ chunks off block

    1 cup chopped pistachios

    1. Preheat oven to 350º and line two baking sheets with parchment paper.
    2. In a large bowl, cream together the butter and sugars until fluffy (3 minutes).  Beat in eggs one at a time, then add vanilla.
    3. In a small cup, stir baking soda into hot water.  Mix into batter.
    4. Stir in flour, salt, chocolate chips/chunks, and pistachios.
    5. Scoop heaping tablespoons of dough onto prepared pans, and bake for 9 – 10 minutes.  Remove from oven and cool on a cooling rack.

    Tips:

    • Want to get fancy?  Chop up dried cranberries or cherries and throw them in the batter (2/3 or 3/4 of a cup will do).
    • Don’t put pieces of white chocolate on top of the dough before baking.  I thought it would look yummy as the cookies flattened out and baked but it just ended up looking weird.
    • Want crispy cookies?  Bake a minute or two longer.  Softer ones?  Under bake a bit.
    • Cookies baking too flat?  Chill them before putting into the oven.  Full butter cookies do spread a lot and do it less if they are cold first when they hit the hot oven.
    • These freeze well if wrapped properly.
    • Enjoy!

     

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    January 2nd, 2016 | More Sweets Please | No Comments | Tags: , ,

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