White Chocolate Pistachio Cookies

by Jacob
16 Servings
45 min

Chewy and Soft White Chocolate Pistachio Cookies

One of life’s greatest pleasures is opening the oven to freshly baked cookies while the aromas fill your kitchen. Then taking a bite into these soft and chewy cookies with molten white chocolate and crunchy pistachios is just truly breathtaking. These white chocolate pistachio cookies will give you with all that joy and fill you with nostalgia. If you’re like me they definitely won’t last long.

How to make soft and chewy cookies

What makes the difference of soft and chewy cookies to crispy and crunchy cookies relies on the sugar/fat/flour ratio. A cookie that has a higher fat content and has more brown sugar will result in a softer and chewier cookie. Butter has milk solids and is high in fat that softens it. Brown sugar has the addition of molasses to it, which will also end with a softer texture. 

These are the only factors though, both thickness and baking time also play a part. Baking a cookie at a higher temperature for a shorter period of time will also yield a softer cookie, whereas baking it low and slow will give it a crispier texture. A thicker cookie also gives us the perception of a chewier cookie, whereas thinner cookies are perceived as crunchy.

Secrets to making the best cookies

  1. Using a combination of brown sugar and white sugar will result in a chewy cookie.
  2. Make sure to use bars of chocolate and cut into all sorts of shapes and sizes. The chocolate will melt as it bakes resulting in pockets of molten chocolate. 
  3. Form the cookies into thicker balls if you are aiming to achieve the barely cooked center.
  4. let the dough chill for 1 hour or up to 3 days. This not only lets the flavors mature and develop, but also prevents too much spreading from occurring during the baking process. Just make sure to let them rest at room temp for at least 10 minutes prior to baking
  5. Use brown butter. Just trust me on this one.
  6. slightly under baked cookies are make for really soft cookies.
  7. Don't over mix the dough. over mixing the dough will make more gluten form, which will make it a tough cookie

How you can alter these cookies

Personally, I love the combination of white chocolate and pistachios. However, if you prefer milk or dark by all means go ahead. You can even substitute the pistachios for macadamia nuts, pecans, or walnuts. This recipe makes for a delicious, soft, and chewy cookie, the toppings are really up to you. So feel free to get crazy with the toppings, the world is your oyster. 

White Chocolate Pistachio Cookies
Recipe details
  • 16  Servings
  • Prep time: 30 Minutes Cook time: 15 Minutes Total time: 45 min
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For the Cookies
  • 2.5 cups of flour
  • 2 sticks of butter
  • 3/4 cups white sugar
  • 3/4 cups brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 cup pistachios
  • 8-12 oz white chocolate roughly chopped
  • pinch of salt

This first step of browning the butter is optional. To brown the butter set a pan to medium heat. Once hot add the butter stirring frequently for about 5 minutes or until the butter starts to turn a light golden brown. Make sure to keep an eye on it to ensure the butter doesn’t burn. Once the butter has brown pour it in a container and place them in the refrigerator for at least an hour or until you're ready to start making the batter.
Then make the batter. To start mix together the wet ingredients. In a stand mixer set with the paddle attachment beat together the white sugar, brown sugar, and brown butter until thoroughly combined. Next, add the vanilla and 2 eggs and beat together.
Then combine the dry ingredients. In a bowl combined the flour, salt, and baking soda and whisk until well combined. The next step is to add the dry ingredients to the batter. Add half of the flour mixture to the batter and beat until just combined. Then add the remainder of the flour mixture and again beat until just combined, making sure to not over mix the batter.
Then set your oven to 350 degrees and line a baking sheet with parchment paper. Roll the dough with your hands into equally sized ball and place them on to your baking sheet. Then bake the cookies for 12-16 minutes or until you reach your desired level of doneness. Let the cookies rest and cool for 5-10 minutes then enjoy!
  • Make sure to not over mix the dough. The last thing you want is for too much gluten to develop.
  • Make sure to bake the cookies over a sheet of parchment paper. This is the best way to prevent the cookies from sticking once taken out of the oven.
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