White Chocolate Pistachio Cookies (Print Version)
# Ingredients:
→ Base Layer
01 -
275g all-purpose flour
02 -
175g light brown sugar, soft
03 -
1 medium or large egg
04 -
1/2 tsp baking soda
05 -
1 tbsp corn starch
06 -
1/2 tsp flaky sea salt
07 -
125g of softened unsalted butter
08 -
1 tsp of vanilla essence
→ Extras
09 -
200g roughly chopped pistachios (unsalted)
10 -
200g white chocolate chunks or chips
# Instructions:
01 -
Heat the oven to 190°C (170°C for a fan oven) and lay parchment paper on three trays to prep them.
02 -
Beat the brown sugar and butter in a big mixing bowl until fluffy. Add the egg and vanilla and stir it all together until smooth.
03 -
Gently stir in the flour, corn starch, sea salt, and baking soda. Make sure to mix only until everything's combined, no need to overdo it.
04 -
Carefully fold the white chocolate chips and chopped pistachios into the dough, ensuring they're spread throughout.
05 -
Scoop the dough out with a 5cm scoop, placing each portion on the prepared trays with a little room in between. Bake them for 11–13 minutes, watching for the edges to start browning slightly.
06 -
Let the cookies sit on their trays for a bit before moving them to a cooling rack to finish cooling. Once they're ready, enjoy eating them!
# Notes:
01 -
They'll stay fresh for about 4–5 days if kept at room temp in a sealed container.
02 -
Cookie leftovers? Freeze them for up to 3 months, so they're there when you need them fast.
03 -
Want chocolate flavor? Use 35g of cocoa powder and subtract 50g from the flour.
04 -
Prefer milk or dark chocolate? Swap the white chocolate out as you like!