Description
These NYC Style Pistachio Cookies are a delightful blend of crunchy roasted pistachios and creamy white chocolate chips, baked to perfection with a soft center and slightly crisp edges. Perfect for those who love rich, bakery-style cookies with a nutty twist and a hint of almond extract.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (cold and cubed)
- 1 cup light brown sugar (packed)
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Dry Ingredients
- 2¾ cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Add-ins and Toppings
- 1 cup roasted salted pistachios (roughly chopped)
- 1½ cups white chocolate chips
- Extra chopped pistachios and sea salt for topping (optional)
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 375°F and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, beat the cold cubed unsalted butter with the light brown sugar and granulated sugar until the mixture is light, fluffy, and well combined, which usually takes about 3 to 4 minutes.
- Add Eggs and Extracts: Incorporate the eggs one at a time, beating thoroughly after each addition. Then, mix in the vanilla and almond extracts to infuse the dough with rich flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder, and salt to ensure an even distribution of leavening agents and seasoning.
- Mix Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Avoid overmixing to maintain a tender texture in the cookies.
- Fold in Pistachios and White Chocolate: Gently fold in the roughly chopped roasted salted pistachios and white chocolate chips evenly throughout the dough.
- Scoop and Arrange Dough: Using a ¼ cup measure, scoop large mounds of dough onto the prepared baking sheets, spacing each mound about 2 inches apart to allow for spreading. Press extra chopped pistachios on top of each mound and optionally sprinkle a light pinch of sea salt for an extra flavor pop.
- Bake the Cookies: Place the trays in the oven and bake for 11 to 13 minutes, or until the cookie edges turn a golden brown while the centers remain just set for a chewy texture.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, ensuring perfect texture and ease of handling.
Notes
- For an authentic NYC bakery texture, chill the dough for 1–2 hours before baking to allow flavors to meld and the dough to firm up, which results in thicker cookies.
- Dark chocolate chips or dried cranberries can be used instead of white chocolate chips for a different flavor profile.
- These cookies freeze well; reheat them briefly in the oven or microwave to enjoy them warm and fresh.
