Chewy White Chocolate Pistachio Cookies
Satisfy your sweet tooth with these chewy and nutty brown butter white chocolate chip pistachio cookies. Plus, they're made in one bowl!
Servings 12 cookies
Calories 318kcal
Ingredients
- 10 tablespoons/ 150 grams Unsalted Butter
- 3/4 cup/ 150 grams Soft Dark Brown Sugar can sub soft light brown sugar
- 1/2 cup/ 100 grams White Granulated Sugar
- 1 Large Free-Range Egg
- 1/2 tsp Almond Extract
- 1 1/2 cups/180 grams Plain All-Purpose Flour
- 1/4 tsp Salt omit if using salted butter
- 1 tsp Baking Soda
- 3.5 oz/ 100 grams White Chocolate as chips, or a bar chopped into chunks
- 1/3 cup/ 40 grams Shelled Roasted Pistachios
Instructions
- Make the browned butter: Add the butter to a saucepan over medium-low heat, and cook for 7-8 minutes stirring constantly. The butter will become very foamy and eventually the milk solids will caramelise and turn brown. Be careful not to burn the butter. When the butter has browned, quickly transfer it to a large mixing bowl to prevent it cooking further.
- Leave the brown butter to cool for 20 minutes. While you are waiting, you can shell and weigh your pistachios (if not shelled already) and chop the white chocolate into chunks.
- Once the butter has cooled and is not hot to the touch, add the soft dark brown sugar and granulated sugar to the mixing bowl and stir everything together using a wooden spoon.
- Add the egg and almond extract to the mixing bowl. Stir everything together until it is homogenous.
- Add the flour, salt and baking soda. Mix together to form a cookie dough.
- Add the pistachios and chopped white chocolate (or any other mix-ins of your choosing!). Stir everything together.
- Cover the bowl with cling film or a tea towel and refrigerate for 30 minutes. This step is important for re-solidifying the butter and enriching the flavour of our cookies!
- About 10 minutes before the dough is finished chilling, preheat your oven to 170 °C/340 °F and line two baking trays with parchment paper.
- Remove the cookie dough from the fridge and use a cookie scoop or large spoon to portion out the dough. Make sure you leave enough room between the cookies as they will spread!
- Bake the white chocolate pistachio cookies for 10-12 minutes until golden at the edges. For a softer cookie, underbake them slightly, and for a crisper cookie, leave them in a little longer.
- Leave the cookies to firm up on the baking tray for a few minutes before enjoying warm or transferring to a wire rack to cool.
Notes
- Feel free to substitute any mix-ins of your choice (dark chocolate, dried fruit, nuts...)
- Baked cookies will store in an airtight container at room temperature for 2-3 days.
- You can freeze the cookie dough to enjoy on demand! See the FAQ box above for instructions.
Nutrition
Serving: 1cookie | Calories: 318kcal | Carbohydrates: 38.9g | Protein: 4.3g | Fat: 16.9g | Saturated Fat: 8.6g | Cholesterol: 44mg | Sodium: 234mg | Fiber: 1.2g | Sugar: 26g