White Chocolate Pistachio Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
125g unsalted butter, softened
02 -
175g light brown soft sugar
03 -
1 medium/large egg
04 -
1 tsp vanilla extract
05 -
275g plain flour
06 -
1 tbsp cornflour
07 -
1/2 tsp bicarbonate of soda
08 -
1/2 tsp sea salt
→ Mix-ins
09 -
200g white chocolate chips
10 -
200g unsalted pistachios, roughly chopped
# Instructions:
01 -
Preheat your oven to 190°C (170°C fan) and line three baking trays with parchment paper.
02 -
In a large bowl, cream together the butter and brown sugar until light and fluffy. Then mix in the egg and vanilla extract until well combined.
03 -
Fold in the flour, cornflour, bicarbonate of soda, and sea salt until just combined. Don't overmix at this stage.
04 -
Gently mix in the white chocolate chips and chopped pistachios until evenly distributed throughout the dough.
05 -
Using a 5cm cookie scoop, portion the dough onto the lined baking trays, leaving space between each cookie. Bake for 11-13 minutes until the edges are just turning golden.
06 -
Allow the cookies to cool on the trays for a few minutes before transferring to a wire rack to cool completely. Then dig in!
# Notes:
01 -
These cookies keep well for 4-5 days in an airtight container at room temperature.
02 -
You can freeze the baked cookies for up to 3 months - perfect for emergency cookie cravings!
03 -
For a chocolate version, swap out 50g of plain flour for 35g of cocoa powder.
04 -
Feel free to substitute the white chocolate with milk or dark chocolate if preferred.