Description
Enjoy the classic NYC Style Pistachio Cookies, featuring a chewy texture with a delightful mix of roasted pistachios and white chocolate chips. These bakery-style cookies are perfect for any occasion and easy to make, combining cold butter, rich sugars, and a hint of vanilla for that authentic New York cookie taste.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (cold and cubed)
- 1 cup light brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup shelled roasted pistachios (roughly chopped)
- 1 1/4 cups white chocolate chips or chunks
- Optional: extra pistachios and white chocolate for topping
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugars: In a large mixing bowl or stand mixer, combine the cold cubed butter, light brown sugar, and granulated sugar. Beat on medium speed until the mixture is light, fluffy, and well combined, which should take about 3–4 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate them. Then mix in the vanilla extract until evenly blended.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. This ensures even distribution of the leavening agents and seasoning.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring or mixing on low speed just until combined. Avoid overmixing to keep the cookies tender.
- Fold in Pistachios and White Chocolate: Gently fold in the roughly chopped pistachios and white chocolate chips, distributing them evenly throughout the dough.
- Portion the Dough: Using a large cookie scoop or spoon, scoop approximately 3 tablespoons of dough per cookie. Place them onto the prepared baking sheets, leaving about 2 inches of space between each to allow for spreading. If desired, press a few extra pistachios and white chocolate chunks on top for visual appeal.
- Bake the Cookies: Bake in the preheated oven for 10–12 minutes, or until the edges are golden and the centers are just set. Be careful not to overbake to maintain a chewy texture.
- Cool the Cookies: Remove from the oven and let the cookies cool on the baking sheets for 5–10 minutes. Then transfer them to a wire rack to cool completely before serving.
Notes
- Chill the dough for 1–2 hours before baking to achieve thicker, chewier cookies, reminiscent of iconic NYC bakery cookies.
- These cookies freeze well at both the dough stage and after baking, making them convenient for advance preparation.
- For best texture, avoid overbaking. The cookies should remain soft in the center when removed from the oven.
