Fall for us is the start of the cookie season, a flurry of entertaining that begins with Navratri and gathers steam culminating the cookie madness that is Christmas. While we thoroughly enjoy the classic chocolate chip or even a good sugar cookie we thought it would be fun to try something a little different this National Cookie Month. Meet the Pistachio & White Chocolate Chunk Cookies – sweet tender cookies nubbed with salted pistachios and a handful of white chocolate chunks. Sprinkle over some coarse salt and enjoy with your evening tea, coffee or a tall glass of milk.
We like that this recipe for Pistachio & White Chocolate Chunk Cookies makes a modest 2 dozen petite cookies . It is the perfect amount for an evening with friends or family. Feeling fancy? Take two of these cookies and sandwich some softened ice cream between them for a fun dessert. Feeling even more fancy? Roll the sides in coarsely chopped salted green pistachios and watch your guests ooh and aah. However you have them these simple sweet Pistachio & White Chocolate Chunk cookies are a must try!
Pistachio & White Chocolate Chunk Cookies
Makes 2 dozen
1 stick butter at room temperature
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 tsp vanilla extract
1 cup + 1 tbsp all purpose flour (1 cup for a chewier cookie)
1/2 tsp baking powder
1/4 tsp salt
1/8 tsp cardamom powder (Optional)
1/2 cup chopped salted roasted pistachios
1/2 cup white chocolate chunks
coarse sea salt for sprinkling (Optional)
1.) Cream butter and sugars together till fluffy, about 3-4 minutes
2.) Add the egg, mix well for a minute then add the vanilla and mix to combine
3.) With the mixer on low gradually add the flour, baking powder, salt and cardamom (if using) and beat until just combined
4.) Stir in the white chocolate chunks and pistachios and leave in the fridge for two hours or overnight
5.) Preheat the oven to 350 degrees and line a baking sheet with parchment paper
6.) Using a cookie scoop or two spoons portion the dough into inch sized cookies leaving an inch and a half between each cookie. Lightly sprinkle with coarse sea salt (optional)
7.) Bake for 8-10 minutes or until the edges are chewy golden and the top looks just cooked through.