Ingredients
Scale
- 1 cup unsalted butter, softened (227 grams)
- 3/4 cup granulated sugar (150 grams)
- 3/4 cup brown sugar, packed (165 grams)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour (240 grams)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup shelled pistachios, coarsely chopped (150 grams)
- 1/2 cup white chocolate chips (90 grams)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Cream together softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Beat in the egg and vanilla extract until fully incorporated.
- In a separate bowl, whisk together flour, baking soda, and salt until combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Gently fold in the chopped pistachios and white chocolate chips.
- Drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until edges are lightly golden but centers still look soft.
- Cool on baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container for up to a week at room temperature or refrigerate for up to two weeks. Freeze for up to three months, separating layers with parchment paper.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 12g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg