White Chocolate Pistachio Cookies
One of my favorite cookie recipes is the NY Times Chocolate Chip Cookies recipe. I love the way the dough on that cookie turns out. How it is gooey in the middle and slightly crispy crunchy on the outside.
This cookie recipe features a great base dough that I have used many times with different mix ins. I love to experiment by using different mix ins with a dough recipe that I already love. Here are a few more ideas to enjoy this Christmas.
Other Mix In Ideas:
You can create so many different cookie recipes by changing up the ingredients you stir into the batter. The possibilities are practically unlimited!
- Dried Cranberries, Orange Zest, and Chopped Walnuts
- Dried Cherries and Chocolate Chunks
- Chocolate Chunks and Crushed Candy Cane
- Candied Orange Peel and Chocolate Chunks
- Candied Lemon Peel and White Chocolate Chunks
- White Chocolate and Macadamia Nuts
One of my favorite mix in ideas is the combination of white chocolate, pistachios, and dried apricot.
I’ve actually written about these White Chocolate Pistachio Cookies before, but they’re tucked in with the original Chocolate Chip Cookie as a variation and it was quite a while back. I thought it was high time that the recipe for White Chocolate Pistachio Cookies got a place of their own.
Pistachios are definitely my all-time favorite nuts. No contest. Not just because I love them but because I have many memories associated with them. My dad first introduced me to them as a child and I remember him bringing them home from trips.
This might be is a little different from the usual holiday cookie, but pistachio pairs wonderfully with white chocolate and apricot and I find them just as tasty and festive.
More on Christmas Cookies:
- Orange Chocolate Cut Out Cookies
- Pistachio Orange Crescent Cookies
- Chocolate Gingerbread
- Cannoli Sandwich Cookies
- Swedish Crescent Cookies
- Kitchen Tip: How to Freeze Cookie Dough
What is your favorite Christmas Cookie to enjoy this time of year?
White Chocolate Pistachio Cookies
Yield: 1 1/2 dozen 5-inch cookies.
Prep Time: 10 - 15 minutes, plus chilling 24-72 hours
Cook Time: 10 - 20 minutes
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
12 ounces shelled pistachios
1 1/3 cup dried apricots, chopped
1 lb. white chocolate chips
Sift flours, baking soda, baking powder and salt into a bowl. Set aside. In another bowl, mix the pistachios, apricots, and white chocolate chips together until they’re evenly dispersed. Set aside.
Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
Drop white chocolate, pistachio, and apricot pieces in and incorporate them slowly to minimize breakage - if possible, stir by hand with a wooden spoon or spatula. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Scoop six 3 1/2-ounce mounds of dough (it helps to use a kitchen scale. approximately the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.
Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Note: For regular sized cookies, use a heaping tablespoon and bake for approximately 10-12 minutes.
adapted from NY Times Chocolate Chip Cookies