Dr. B rarely asks me for baked goods. The man has no sweet tooth. Sometimes I catch him stealing broken cookies off the cooling racks, but rarely.
These came out of his request for cookies for an office meeting. I thought two different cookie flavors would be enough for 30 people. After hauling out all my leftover bits and pieces in my kitchen cabinets, this became the first idea.
I didn’t want to stray too much into crazy flavor land so I stayed with a chocolate chip cookie base and just switched up the add-ins, using an overlooked package of raw pistachio meats and some of the umpteen white chocolate chips that seemed to be breeding in the pantry.
These were super delicious and I like this slightly elegant, different twist on everyone’s favorite chocolate chip cookies.
Pistachio White Chocolate Chip Cookies
Ingredients
- 2+1/4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter softened
- 3/4 cup white granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1+1/2 cups white chocolate chips
- 1 cup raw shelled pistachios
Instructions
-
Preheat oven to 350 degrees F.
-
Line two baking sheets with parchment paper.
-
Whisk together the flour, baking soda, and salt. Set aside
-
Cream butter and sugars together until fluffy, about 3 minutes.
-
Add eggs one at a time. Make sure each is fully incorporated into the batter before adding the next.
-
Beat in the vanilla extract.
-
Fold in the chips and pistachios.
-
Form cookie dough into small balls with your hands and press them down on the cookie sheet, flattening the shape.
-
Bake for 10 minutes or until the edges start to turn golden brown.
-
Remove from oven. Transfer to a wire rack to cool.
-
Serve slightly warm.
