Ingredients
For the Cookies
- 1/2 cup unsalted butter (melted and slightly cooled)
- 3/4 cup light brown sugar (packed)
- 1/2 cup granulated sugar
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 1 tsp. vanilla extract
- 1 ¾ cups all-purpose flour (spooned & leveled)
- 1 Tbsp. cornstarch
- 3/4 tsp. baking soda
- 1/2 tsp. fine salt
- 1/2 cup white chocolate chips
- 1/2 cup chopped pistachios
- 1/2 cup dried cranberries
For Garnish (optional)
- Pistachio butter or pistachio cream
- Crushed pistachios
- Melted white chocolate (e.g., Ghirardelli white chocolate melting wafers)
- Chopped dried cranberries
Instructions
- Preheat and prep: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Make the Dough: In a large mixing bowl, whisk together the melted and slightly cooled unsalted butter, light brown sugar, and granulated sugar until the mixture is smooth and glossy. Add the whole egg, egg yolk, and vanilla extract, then whisk again until all ingredients are fully combined.
- Add Dry Ingredients: Using a rubber spatula, gently fold in the all-purpose flour, cornstarch, baking soda, and fine salt until just combined and a soft dough forms. Take care not to overmix to keep the cookies tender.
- Mix-Ins: Stir in the white chocolate chips, chopped pistachios, and dried cranberries until evenly distributed throughout the dough. You can increase any of these mix-ins if you desire a more intense flavor.
- Scoop and Bake: Using a spoon or cookie scoop, portion out approximately 3 tablespoons of dough per cookie onto the baking sheets, spacing them about 2 inches apart. Bake the cookies for 8 to 10 minutes, until the edges are set but the centers still look slightly soft to maintain chewy texture. Avoid overbaking.
- Cookie Scoot (Optional): Right after removing the cookies from the oven, gently use a round cookie cutter to swirl each cookie into a perfect, bakery-style round shape.
- Cool and Garnish: Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely. Once cooled, optionally spoon some pistachio butter over each cookie, then sprinkle with crushed pistachios, chopped dried cranberries, and drizzle melted white chocolate on top to add a festive and elegant touch.
Notes
- Ensure the butter is melted and cooled slightly before mixing to avoid cooking the eggs.
- Room temperature eggs help in achieving a smooth dough mixture.
- Do not overmix the dough as it can lead to tough cookies.
- Scoop cookies evenly to ensure uniform baking.
- The optional cookie scoot step provides a professionally shaped look but is not necessary for taste.
- Let cookies cool properly to allow them to set for easier handling and garnishing.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
