Pistachio White Chocolate (Print Version)
# Ingredients:
→ Cookie Base
01 -
175g light brown sugar, packed tight
02 -
125g butter, unsalted, and softened
03 -
1 tsp vanilla essence
04 -
1 medium or large egg
05 -
1/2 tsp sea salt
06 -
275g plain flour
07 -
1/2 tsp baking soda (bicarbonate of soda)
08 -
1 tbsp corn starch (cornflour)
→ Mix-ins
09 -
200g pistachios, roughly chopped
10 -
200g white chocolate chunks or chips
# Instructions:
01 -
Heat your oven to 190°C (or 170°C if using a fan setting), and lay out parchment paper on three baking trays.
02 -
Beat together the butter and sugar in a big bowl until it turns light and airy. Mix in the egg and vanilla until smooth.
03 -
Add the flour, cornflour, salt, and baking soda to the bowl. Gently stir until they're blended, but don't overdo it.
04 -
Carefully fold in your pistachio chunks and chocolate chips until the dough is speckled evenly.
05 -
Grab a 5cm scoop to portion out the dough and place them on the prepared trays, leaving space between each one. Bake for 11-13 minutes, or until the edges look lightly golden.
06 -
Let the cookies sit on the baking trays for a few minutes to cool slightly. Move them to a wire rack after that to finish cooling, and then enjoy whenever you're ready!
# Notes:
01 -
Store in an airtight container at room temperature to keep them fresh for 4-5 days.
02 -
Freeze baked cookies for up to 3 months so you'll always have cookies on hand.
03 -
To make a chocolate dough, swap out 50g of the flour with 35g cocoa powder.
04 -
Switch white chocolate for milk or dark chocolate if you prefer different flavors.