White Chocolate Pistachio Cookies
White Chocolate Pistachio Cookies is a side dish that serves 12. One serving contains 883 calories, 15g of protein, and 46g of fat. For $1.73 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 28 people were impressed by this recipe. Head to the store and pick up eggs, unsalted butter, sea salt, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 72 hours and 35 minutes. It is brought to you by Good Life Eats. With a spoonacular score of 40%, this dish is solid. Similar recipes are Pistachio White Chocolate Chip Cookies, Cranberry White Chocolate Pistachio Cookies, and White Chocolate Cranberry Pistachio Cookies.
Servings: 12
Preparation duration: 4335 minutes
Cooking duration: 20 minutes
Ingredients:
1 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
1 2/3 cups (8 1/2 ounces) bread flour
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 1/2 teaspoons coarse salt
1 1/3 cup dried apricots, chopped
2 large eggs
1 cup plus 2 tablespoons (8 ounces) granulated sugar
1 1/4 cups (10 ounces) light brown sugar
12 ounces shelled pistachios
Sea salt
2 1/2 sticks (1 1/4 cups) unsalted butter
2 teaspoons natural vanilla extract
1 lb. white chocolate chips
Equipment:
bowl
baking paper
kitchen scale
baking sheet
plastic wrap
wooden spoon
spatula
oven
wire rack
Cooking instruction summary:
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.
Step by step:
1. 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.
2. 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.
3. 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.
Nutrition Information:
covered percent of daily need
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