The classic combo of pistachio and white chocolate will forever be the perfect duo. The nutty and earthy flavors of pistachios are balanced out by the smooth richness of white chocolate. What better ingredient than brown butter to bridge these two flavors together? Enhancing its best parts to create the perfect pistachio and white chocolate chip cookie.
I like my chocolate chip cookies chunky with a nice bite to it. It’s got to have a crispy edge and a deliciously gooey and chewy center. This cookie just hits the spot
Yield: 9 Cookies (Using a 6inch ice cream scoop)
INGREDIENTS:
- 150g Unsalted Butter
- 100g White Chocolate
- 100g Pistachios
- 150g Light Brown Sugar
- 50g Caster Sugar or Granulated Sugar
- 1 Large Egg, room temp
- 1tsp Vanilla Extract
- 230g Plain/AP Flour
- 1/2tsp Baking Soda
- 1tsp Salt
- Pinch of Flakey Sea Salt
STEPS:
- Make brown butter: Add butter to a saucepan and cook on medium heat. It will melt, then bubble, then the mixture becomes foamy, and milk solids go brown. Once browned, pour it into a large mixing bowl and place it into the fridge to cool quickly
- Chop up the white chocolate and pistachios into smaller chunks. Pick out 9 bigger pieces of white chocolate to be added to the top of the cookies and set them aside. Combine the remaining white chocolate with the chopped pistachios and set this aside as well.
- Once the butter has cooled to around room temperature, add brown sugar, and caster sugar. Whisk the butter and sugars until it becomes aerated and pale in color
- Add egg and vanilla and whisk again. This will thicken the mixture into a frosting-like consistency
- Add flour, baking soda, and salt then fold everything together until a cookie dough forms
- Add the chopped chocolate and pistachios and fold until it’s evenly distributed
- Scoop the dough into 9 equal balls and add a piece of white chocolate to the top. Place the cookie dough into the fridge to chill overnight (you can also leave these in the freezer)
- Preheat the oven to 170°C and bake for 10-14min. You’re looking for the edges to be crispy but the center to be gooey (aim for them to be slightly undercooked)
- Immediately sprinkle some flakey salt when it’s taken out of the oven then let it cool completely on a cooling rack and enjoy!
FREEZER COOKIES
- At step 7 you can store the cookie dough in the fridge and they will keep for a few weeks in airtight containers.
- When you want to eat them. DO NOT THAW. Simply place them on a baking tray and follow steps 8 and 9 without changing anything.
