The Best Soft & Chewy Pistachio White Chocolate Chip Cookies

By Tatyana's Everyday Food · 60 min

Ingredients

Instructions

1. Brown the butter: melt the cubed butter in a small saucepan over medium heat, then lower the heat to medium-low once it simmers. Keep cooking until the milk solids sink and it turns golden brown with brown flecks. Take it off the heat and strain through a fine-mesh sieve into a large measuring jug.
2. Chill the browned butter until it reaches room temperature, about 1 to 1½ hours. It should still be liquid.
3. Preheat the oven to 375°F (190°C) for at least 20 minutes. Line a large baking sheet with parchment or a silicone mat.
4. Pour the cooled browned butter into a large bowl, add the white and brown sugars, and cream with a mixer for about 4 minutes until smooth.
5. Beat in the eggs and vanilla for a few minutes.
6. In another bowl, whisk the flour, baking soda, sea salt and dried milk powder. Add to the butter mixture and mix just until no dry flour remains.
7. Fold in the white chocolate chips and chopped pistachios with a spatula.
8. Scoop 1½ tablespoons of dough per cookie and place them on the sheet a few inches apart (about 9 per half-sheet pan).
9. Bake at 375°F (190°C) for exactly 10 minutes. If your oven runs hot, reduce by 30 seconds to 1 minute. The edges should be just golden and the tops still slightly soft.
10. Right out of the oven, sprinkle with sea salt flakes and press each cookie flat with the base of a large glass. Then use a large round cutter or glass to shape and twirl each one round, which also thickens the edges.
11. Move the cookies to a wire rack to cool completely.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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