Dr. B rarely asks me for baked goods. The man has no sweet tooth. Sometimes I catch him stealing broken cookies off the cooling racks, but rarely.
These came out of his request for cookies for an office meeting. I thought two different cookie flavors would be enough for 30 people. After hauling out all my leftover bits and pieces in my kitchen cabinets, this became the first idea.
I didn't want to stray too much into crazy flavor land so I stayed with a chocolate chip cookie base and just switched up the add ins, using an over looked package of raw pistachio meats and some of the umpteen white chocolate chips that seem to be breeding in the pantry.
These were super delicious and I like this slightly elegant, different twist on everyone's favorite chocolate chip cookies.
Pistachio White Chocolate Chip Cookies
(Slightly adapted from Nestle's Toll House Recipe)
- 2+1/4 cups AP flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened
- 3/4 cup white granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1+1/2 cups white chocolate chips
- 1 cups raw shelled pistachios
- Preheat oven to 350 degrees F.
- Line two baking sheets with parchment paper
- Whisk together flour, baking soda and salt in a separate bowl and set aside
- Cream butter and sugars together until fluffy.
- Add eggs one at a time and then the vanilla extract until throughly combined.
- Stir in the chips and pistachios.
- Form cookie dough into small balls with your hands and press them down on the cookie sheet, flattening the shape.
- Bake for about 10 minutes or until edges start to turn golden brown.
- Remove from oven, transfer to a wire rack to cool.