White Chocolate Pistachio Brownie Cookies
These white chocolate pistachio brownie cookies are a variation on one of my favorite, and most versatile cookie recipes. The combination of nuts and chocolate is one of the best in my opinion and such a classic. You could easily replace the pistachios in this recipe for any other type of nut to fit your preference and they would be just as delicious.
Yield: 18 cookies
White Chocolate Pistachio Brownie Cookies
Soft and chewy brownie like cookies with crunchy pistachios and white chocolate chips
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min
Ingredients
For the cookies
- 225 GRAMS SEMI SWEET CHOCOLATE
- 85 GRAMS UNSALTED BUTTER
- 3 MEDIUM EGGS
- 200 GRAMS GRANULATED SUGAR
- 1 TEASPOON BAKING POWDER
- 1/2 TEASPOON SALT
- 65 GRAMS ALL PURPOSE FLOUR
- 75 GRAMS PISTACHIO FLOUR OR VERY FINELY GROUND PISTACHIOS
- 100 GRAMS CHOPPED UNSALTED PISTACHIOS (DIVIDED IN HALF)
- 150 GRAMS WHITE CHOCOLATE CHIPS
Instructions
To prepare the cookies
- MELT THE SEMI SWEET CHOCOLATE AND BUTTER OVER A DOUBLE BOILER.
- IN A MIXER FITTED WITH A WHISK ATTACHMENT, WHIP THE EGGS AND SUGAR UNTIL LIGHT AND FLUFFY.
- STIR THE CHOCOLATE MIXTURE INTO THE EGGS UNTIL FULLY COMBINED. FOLD IN THE FLOUR, NUT FLOUR, SALT, BAKING POWDER, HALF OF THE CHOPPED NUTS, AND WHITE CHOCOLATE CHIPS.
- THE DOUGH WILL BE VERY SOFT. CHILL FOR SEVERAL HOURS SO THE DOUGH WILL HAVE TIME TO FIRM UP.
- PREHEAT OVEN TO 350 DEGREES F. LINE A BAKING SHEET WITH PARCHMENT PAPER. SCOOP THE DOUGH INTO 1 INCH ROUNDS AND PLACE ABOUT 2 INCHES APART ON THE BAKING SHEET.
- BAKE FOR 8-10 MINUTES UNTIL COOKIES START TO PUFF UP SLIGHTLY. COOKIES WILL BE FRAGILE WHEN THEY COME OUT OF THE OVEN, LET SIT ON THE SHEET PAN FOR 10 MINUTES BEFORE TRANSFERRING TO A COOLING RACK.
Notes
BAKED COOKIES CAN BE KEPT FROZEN FOR 4-8 WEEKS.
RAW COOKIE DOUGH WILL HOLD IN AN AIRTIGHT CONTAINER IN THE REFRIGERATOR OR FREEZER FOR 4-8 WEEKS