Pistachio Cookies

Updated at: Thu, 17 Aug 2023 04:04:46 GMT

Step 1

Chill

Step 2

1 hr

Step 3

In a medium bowl, combine the flour, ½ cup ground pistachio, cornstarch, baking soda, and salt and set aside.

Step 4

In a large mixing bowl, using an electric mixer fitted with a whisk or paddle attachment, beat the butter, sugar, and brown sugar on medium-high speed until creamy, 2-3 minutes. Add the egg and vanilla extract and mix until well combined and creamy, about 1 minute. Then add the flour mixture and mix on medium-low speed just until combined, about 30-60 seconds. Add the chopped pistachios and chocolate chunks, if used, and mix just until well distributed. Cover and chill for 1-2 hours.

Step 5

Line 2-3 baking sheets with parchment paper and preheat the oven to 350°F (175°C).

Step 6

Scoop 16 equal-sized balls of cookie dough (2 tablespoon / 45g each cookie), roll into balls, and place them 4 inches (10cm) apart on the prepared baking sheets. Bake one sheet at a time for 10-11 minutes until the edges are lightly browned and set and the centers look underbaked, pale, and puffy.

Step 7

Remove from the oven and let cool for 5-10 minutes. They continue baking on the baking sheets. Once they are firm enough to move, transfer them to a cooling rack and let cool completely. They stay fresh and soft for up to 4 days when stored in an airtight container at room temperature. You can freeze them for up to 3 months.

Step 8

Notes

Step 9

Slowly grind the pistachios in a food processor by only pulsing once, then pause, pulsing once, pause, and so on. If processed too fast, the nuts get too warm and turn into a paste. You need ½ cup (65g) of ground pistachio for the dough in total. You can also buy ground pistachios or pistachio flour and use this instead.

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