Soft & chewy White Chocolate Chip Pistachio Cookies! Enjoy them with a glass of milk!

Recipe Snapshot

  • Prep time: 135 minutes
  • Cook time: 10 minutes
  • Total time: 145 minutes
  • Yield: 18 cookies
  • Category: Cookies, Sweet
  • Cuisine: World

Ingredients

  • 2 cups all purpose flour
  • 1 tablespoon cornstarch
  • 3/4 cup unsalted butter (at room temperature [1.5 sticks])
  • 3/4 cup light brown sugar
  • 1/4 cup granulated white sugar
  • 1 large egg (at room temperature)
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 3/4 cup white chocolate chips
  • 1/2 cup roughly chopped pistachios (toasted.)

Method

  1. Pre heat oven to 350 F degrees. Toast the pistachios at 350 for 3-4 minutes and then roughly chop them. Set aside.
  2. In a bowl whisk together all purpose flour, cornstarch, salt and baking soda. Set aside.
  3. Using the paddle attachment of your stand mixer or using your hand mixer cream butter with both the sugars till creamy.
  4. Add egg and vanilla extract and mix till combined.
  5. Add the flour and mix till combined.
  6. Fold in pistachios and white chocolate chips.
  7. The dough will come together on it's own (if it doesn't use your hands to form a dough). Cover and chill for a minimum of 2 hours or preferably overnight.
  8. Once the dough is chilled, make small balls out of it. I used 2 oz of dough per cookie and place them few inches apart on a baking tray.
  9. Bake the cookies at 350 F degrees for 10-11 minutes.
  10. Remove from oven and let them stay on the baking sheet for 5 more minutes, then transfer on to a wire rack to cool completely.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.