New York Style Pistachio Cookies

Interactive experience

Products and recipes

Tim bakes New York Style Pistachio Cookies that are thick, chewy and packed with white chocolate, chopped pistachios and gooey chunks of frozen pistachio spread. The chill time is the secret for that bakery style height and soft centre, then a sprinkle of sea salt takes them over the top. Perfect for sharing, gifting, or keeping in the freezer for cookie emergencies.

Ingredients

• 200g pistachio spread
• 2¼ cups plain flour
• 1 tsp baking powder
• ½ tsp sea salt, plus extra to sprinkle of top of the cookies
• 125g unsalted butter, room temperature
• ¾ cup white sugar
• ¾ cup brown sugar
• 1 tsp vanilla bean paste
• 2 eggs
• ½ cup pistachio kernels, roughly chopped
• ½ cup white chocolate, roughly chopped

Method

1. Line a baking tray with baking paper. Scoop the pistachio cream onto the tray and spread it with a spatula to form a thin layer. Freeze for at least one hour or overnight until solid. Once firm, chop into chunks and refreeze for later.
2. Preheat the oven to 180°C and line three baking trays with baking paper. For the cookie dough, in a stand mixer bowl, add sugar, brown sugar, butter, eggs and vanilla. Beat until blended.
3. Fold in the sifted flour, baking powder, salt, chopped pistachio spread pieces, pistachio kernels and white chocolate until just combined.
4. Make 2 tbsp size balls of cookies dough and place onto prepared trays, leaving space between them as they will spread. Chill for at least 30 minutes before baking.
5. Bake cookies for 10-12 minutes or until cooked.
6. Remove from the oven and sprinkle each with sea salt flakes. Cool for a few minutes on the trays before removing them to cooling racks. Enjoy!