White Chocolate Pistachio (Print Version)
# Ingredients:
→ Cookie Dough
01 -
275g plain flour
02 -
1 medium or large egg
03 -
125g softened unsalted butter
04 -
175g light brown soft sugar
05 -
1/2 tsp sea salt
06 -
1 tbsp cornflour
07 -
1 tsp vanilla extract
08 -
1/2 tsp baking soda (bicarbonate of soda)
→ Extras
09 -
200g roughly chopped unsalted pistachios
10 -
200g white chocolate chips
# Instructions:
01 -
Turn on the oven to 190°C (or 170°C fan) and line three trays with baking paper.
02 -
Beat the butter and sugar together in a big bowl until the mixture looks fluffy. Crack in the egg and stir in the vanilla until smooth.
03 -
Add the flour, salt, baking soda, and cornflour. Stir until the dough just comes together, but don't overdo it.
04 -
Carefully mix in the pistachios and white chocolate chips so they're spread throughout the dough.
05 -
Use a 5cm scoop to portion out the dough onto the trays, leaving some gaps. Pop them in the oven for 11-13 minutes until the edges are lightly golden.
06 -
Let the cookies cool for a few minutes right on the tray, then transfer to a rack until completely cooled. Enjoy!
# Notes:
01 -
Keep these cookies in an airtight container at room temperature for 4-5 days.
02 -
You can freeze the baked cookies for up to 3 months—great for a quick treat later!
03 -
For chocolaty cookies, replace 50g of the plain flour with 35g cocoa powder.
04 -
Swap out white chocolate for milk or dark if that’s more your thing.