We love chocolate chip cookies, right? I cannot count how many dozens of chocolate chip cookies I made through my years of baking, and that goes for both successful and failed batches. They’re an all time favorite of most people, bakers and non bakers. So today I thought I will not go to a straight line towards regular chocolate chip cookie, a little twist will be nice. Today we are making Pistachio and White Chocolate Chip Cookie. Yea, still chocolate chip cookie but I tell you, this is a nice change. I always love the combination of Pistachio and white chocolate, I’ve made this combination for bark chocolate as well as for truffles. They’re good! I mean really good.  

The Cookie Dough

This cookie dough is slightly soft, but definitely not crumbly. I your cookie batter is crumbly, add a bit more milk. A crumby batter will result to a dry and dense cookie. Trust me, I’ve been there and it was not enjoyable, not to mention it was disappointing. 

Texture

This cookie has a soft and chewy texture, so chewy it stays chewy even if you store it in refrigerator. 1 piece is not enough, you would probably want to make more once you try it. 

Pistachio

For the Pistachio, you can use shelled Pistachio, measure it once the shell is removed. You need 1/4 cup. You can also use the un-shelled Pistachio and manually remove the shell. If you are using a ready to eat Pistachio, then that is good without toasting, simply chop it. If you using raw Pistachio, toast it for 5 minutes or until fragrant. Let it cool and then chop it.

White Chocolate

For the white chocolate, you can use chips, bar that has been chopped. Use a good quality white chocolate, something you love eating on its own. 

As Always, do not over bake

This cookie doesn’t require too much chilling, at least 15 minutes is good enough. You will get a good thickness, not too flat and not too thick as well. If you want it a little bit more thicker than what I have here in the photo, chill it for 30 minutes. 

Baking time is about 13 minutes, that is with 15 minutes chilling time. Do not go over that,the cookie will end up dry and thin. 

I strongly suggest to let this cookie cool completely before serving. Cooling will help the cookie to be stable, otherwise it will be too soft and will feel like you are eating a raw cookie. 

Second, cooling enhances the texture. I noticed when I tried this about 30 minutes after baking, the cookie is still soft and it taste sweeter. I personally like to leave this overnight in Fridge as I noticed the flavor eyes better, texture and taste. I am not saying wait overnight before you eat it, that will be too much of an ask to resist this cookie. Just let it completely cool, the cookie should not be soft, if r still feels soft and raw, it’s not ready yet. Patience, it’s worth it. 

6 or 8 Pieces, the Choice is Yours

This so a small batch of 8 medium size cookies. If you want a larger piece, 6 piece would be an ideal portion. 

Tips and Tricks:

• Use softened butter – we are creaming the butter and sugars tougher, so a softened butter is a MUST. cold butter will not mix easily and you could end up with a thick and tough cookie 
• Sift the dry ingredients. Sifting aerate the flour and produces a lighter cookie 
• Do NOT over bake, just like any other cookie recipe, it is important not to over bake this cookie. Cookies bake only for a short period of time, so it is important to make sure you have the correct inside oven temperate before you put the cookie inside. Too hot and it will dry the cookie, and to low will end up with under bake cookie.
• Let it cool before serving it. I know it takes patience, but it’s with the wait. When you take out the cookie from the oven, the center will still be soft. The extra heat is needed to finish of the baking. Plus, letting the cookie cool produces better texture. You don’t want to serve under bake cookie with raw center.

Okies, just this 4 simple reminders to keep in kind and you’ll be sure  to have a cookie that everybody will fall in love with. What are we waiting for? Let’s make some amazing chocolate cookie! Let’s get started! 

Substitute for Pistachio

If you do not have Pistachio, feel free to use roasted cashew, walnut, pecan, peanut or almond. If you don’t have any nuts, you can skip the nuts. Don’t go nuts over not finding nuts. Nuts or no nuts, this cookie is amazing. Make it up by adding more white chocolate chips and drizzling some melted white chocolate on top. 

Ingredients:

• 1/4 cup unsalted Butter, softened but still cold
• 1/4 cup + 1 tablespoon packed Brown Sugar
• 2 tablespoon Granulated Sugar
• 1 Egg Yolk, at room temperature
• 1 teaspoon pure Vanilla Extract
• 2/3 cups All-Purpose Flour
• 2 tablespoon Almond Flour (or All-Purpose Flour)
• 1/2 teaspoon Baking Powder
• 1/4 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 1 tablespoon Milk
• 1/3 cup White Chocolate Chip
• 1/4 cup roasted Pistachio – chopped
• 1/4 cup melted White Chocolate – optional

Instructions:

1. Pre-heat the oven to 350F and line a cookie sheet with parchment paper.
2. Wet Ingredients: In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, brown sugar, vanilla extract and egg on high-speed until completely smooth and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed.
3. Dry Ingredients + Wet Ingredients: Sift the flour, cocoa powder, baking soda, and salt and mix with the wet ingredients.
4. Add Chocolate Chips: Add chocolate chips and chopped cashew. Mix until distributed
5. Chill: The cookie dough will be slightly sticky. Cover dough with plastic wrap and chill for 15 minutes while you pre-heat the oven
6. Divide the cookie batter into 8 portions. Arrange in a parchment lined baking tray.
7. Bake at 350F
   • Medium (8 pieces): Bake for 13 minutes
8. Let Cool on the pan.

Cookie Inspiration Videos:

Checkout my video collection of cookies and other treats that are great for holiday gift giving or for everyday baking. All the recipes can be found in my website. Enjoy!

Did You Try This Recipe?

Let me know how it went! Comment below and share a picture on Instagram with the hashtag #sweetnspicyliving

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