These pistachio lemon white chocolate cookies are the perfect combination of flavours – sweet and soft in the middle with chewy and gorgeously crisp edges.
A dreamy combination – pistachio, lemon and white chocolate
Oh my – these cookies are such a dream.
Combining three of my all time favourite ingredients. Sweet and nutty pistachios. Bitter and sour lemon zest and juice. And chunky pops of buttery white chocolate. They come together to make a match made in heaven.
I’ve timed them so they’re baked to perfection. They puff up in the oven to create those gorgeous crispy chewy edges that you want from every cookie. And as they cool, sink down in the middle to make a soft pillowy centre.
Pistachio lemon white chocolate cookies FAQs
Chilling your dough – worth the time?
How important is it to chill your cookie dough? Personally, I almost always chill my cookie dough before baking. Even if the recipe I’m trying doesn’t say I have to.
I find that by chilling your dough, it stops your cookies from spreading too thinly when they go into the oven. The fats in the dough cool in the fridge and harden meaning they’ll keep their shape better when rolled and baked. This helps to create chunkier and thicker cookies resulting in those crisp edges and soft centres.
According to Taste of Home, by chilling them first you also help to enhance the flavours:
The dough becomes hydrated as the dry ingredients soak up moisture from the wet ingredients. This subtle hydration makes the dough less wet, concentrating the flavours. The result is cookies with a nice even bake and lovely golden brown colour. While this hydration is taking place, the flour also breaks down into sugar, making the dough taste sweeter.
So give it at least an hour in the fridge before popping these in the oven.
What about freezing the dough?
In the unlikely event that all 18 cookies aren’t going to get eaten quickly enough. Or you just want some ready to bake cookie dough available in the freezer. This dough is perfect for freezing.
To do so, roll your leftover dough into balls, pop on a baking paper lined tray and pop in the freezer until fully hardened. After an hour transfer into a zip lock bag or airtight container for up to two months.
When you’re ready to bake, follow from step five onwards in the recipe below and add two to four minutes to your baking time.
Give them a bake and tell me what you think in the comments below or over on Instagram at @somethingwithflavour.
Looking for something else sweet, why not try my:
- Orange marmalade and pistachio muffins
- Lemon and white chocolate cake pops
- Raspberry and almond butter ice lollies
Pistachio lemon white chocolate cookies
- Total Time: 1 hour and 30 minutes
- Yield: 18 cookies 1x
Description
These pistachio lemon white chocolate cookies are the perfect combination of flavours – sweet and soft in the middle with chewy and gorgeously crisp edges.
Ingredients
- 125 grams salted butter, softened to room temperature
- 235 grams light brown sugar
- 1 large egg
- 1 teaspoon of vanilla extract
- 1 lemon, zest and 2 tablespoons of juice
- 300 grams plain flour
- 1 teaspoon bicarbonate of soda
- 150 grams white chocolate chunks
- 75 grams pistachios, roughly chopped
Instructions
- Using a stand or hand mixer, cream together the butter and sugar on a high speed for approximately 3 minutes until light and fluffy. Beat in the egg, vanilla extract and lemon zest to the mixture until completely combined.
- Tip the plain flour and bicarbonate of soda into the bowl and mix on a low speed until the flour is just incorporated.
- Add the white chocolate chunks, chopped pistachios and lemon juice to the dough. Beat on a medium speed until fully distributed. Cover the bowl and chill in the fridge for at least 1 hour or overnight.
- When you’re ready to bake your cookies, preheat your oven to 170C fan and line 2 baking trays with baking paper.
- Roll the dough into golf ball sized balls, place 5 per baking tray spaced out to give them room to flatten slightly and bake in 2 batches. Bake for 10 minutes, turn the tray in the oven and bake for a further 2-4 minutes until set around the edges and lightly golden. They should still be slightly gooey in the middle but set around the edges.
- Allow to cool for 5 minutes on the tray before moving onto a wire rack to cool completely. Repeat until all the cookies have been baked.
Notes
I prefer using salted butter rather than unsalted as I would usually add salt to my cookie dough and find it adds the perfect amount
I’m a stickler for precision so I pop my dough in the bowl on the scales and measure out approximately 50 grams per cookie
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Cook Time: 15 minutes
- Category: Dessert
- Method: Bake
Nutrition
- Serving Size: 1 cookie
- Calories: 235
- Sugar: 13.1g
- Sodium: 12.3mg
- Fat: 10.5g
- Carbohydrates: 19.5g
- Fiber: 1.1g
- Protein: 2g
Leave a Reply