When you think of New York City-style cookies, the first thing that comes to mind is the oversized, thick, chewy cookie with perfectly crispy edges and a gooey center. Now imagine combining this iconic treat with the rich, nutty flavor of pistachios. That’s what this Pistachio NYC Cookies Recipe is all about—creating a cookie that is not only reminiscent of the famous NYC cookies but also enhanced with the unique flavor of pistachios. The result is a cookie that’s both indulgent and delicious, making it the perfect treat for any occasion.
In this recipe, we’ll walk you through each step in the process, from gathering the ingredients to baking the cookies to perfection. Along the way, we’ll offer tips for making sure your cookies turn out just right. So, grab your apron, and let’s get started!
What Is the Pistachio NYC Cookies?
The Pistachio NYC Cookie is an exciting variation of the famous New York City-style cookie. Traditionally, NYC-style cookies are large, thick, and chewy, with a perfect balance of crispy edges and gooey centers. They are typically packed with ingredients like chocolate chips, but in this recipe, we introduce pistachios into the mix for a delightful twist.
These cookies stand out not only for their size but also for their balance of flavors. The pistachio flavor brings a nutty richness that pairs beautifully with the white chocolate chips. Meanwhile, the chewy texture comes from the perfect balance of butter, sugars, and the all-important chilling process.
Origin of the Pistachio NYC Cookies
While NYC-style cookies have become a beloved dessert staple worldwide, the concept of a large, thick, and gooey cookie actually traces its roots to bakeries in New York City, particularly in the late 20th century. These cookies gained popularity for their oversized nature and their tendency to combine high-quality ingredients like chocolate, nuts, and caramel into one indulgent treat.
The idea behind the Pistachio NYC Cookie is a modern twist on the original classic. By adding pistachios to the mix, we elevate the traditional flavor profile, offering a richer, nutty flavor that complements the sweetness of the white chocolate chips. This version of the cookie has the perfect balance of texture, flavor, and visual appeal.
Ingredients for the Pistachio NYC Cookies
To make these delicious Pistachio NYC Cookies, you’ll need the following ingredients. Most of these items are staples in cookie recipes, with a few special ingredients to give these cookies their unique flavor.
For the Cookie Dough:
- 2 cups all-purpose flour: The base for the cookie dough.
- ½ cup pistachio flour (ground pistachios): Adds the distinct pistachio flavor and texture.
- 1 teaspoon baking soda: Helps the cookies rise.
- 1 teaspoon salt: Balances out the sweetness.
- 1 cup (2 sticks) unsalted butter, at room temperature: Ensures a rich, buttery flavor and soft texture.
- ¾ cup granulated sugar: Sweetens the dough without overpowering the flavor.
- ¾ cup light brown sugar, packed: Adds moisture and a slight caramel flavor.
- 2 large eggs, at room temperature: Binds the dough together and helps with texture.
- 1 teaspoon vanilla extract: Adds depth of flavor.
- ½ teaspoon almond extract: Compliments the pistachios with a subtle almond flavor.
- 1 cup white chocolate chips: For sweetness and texture.
- 1 cup roughly chopped pistachios: Adds a crunchy texture and nutty flavor.
- Optional: Few drops of green food coloring: For a vibrant, visually appealing color.
For Topping:
- Flaky sea salt: Enhances the flavor of the cookies and adds a slight crunch.
- Extra chopped pistachios: For topping the cookies, adding a final crunch and a burst of pistachio flavor.
- Optional: White chocolate discs: For the signature “puddle” effect, creating a beautiful visual and extra chocolate richness.
Step-by-Step Directions and Preparation Method of Pistachio NYC Cookies
Step 1: Make Pistachio Flour
If you don’t have pistachio flour, don’t worry! It’s easy to make at home. Simply pulse 2/3 cup of shelled, unsalted pistachios in a food processor until finely ground. This will give you the perfect pistachio flour to incorporate into your dough.
Step 2: Mix Dry Ingredients
In a medium-sized bowl, whisk together the all-purpose flour, pistachio flour, baking soda, and salt. Set this bowl aside, as you’ll add it to the wet ingredients later.
Step 3: Cream Butter and Sugars
In a large mixing bowl, use a stand mixer or hand mixer to beat the unsalted butter, granulated sugar, and brown sugar on medium-high speed for about 3-4 minutes, until the mixture becomes light and fluffy. This step is crucial for achieving the perfect cookie texture.
Step 4: Add Wet Ingredients
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and almond extract for added flavor. If you want to add a pop of color, you can also incorporate a few drops of green food coloring at this point.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients (from Step 2) to the wet mixture. Mix on low speed just until combined. Be careful not to overmix the dough, as this can lead to tough cookies.
Step 6: Add Mix-ins
Once the dough is combined, fold in the white chocolate chips and chopped pistachios with a spatula. This will ensure the mix-ins are evenly distributed throughout the dough.
Step 7: Chill the Dough
This step is essential for the best results. Cover the dough with plastic wrap and refrigerate for at least 2 hours, but ideally overnight. Chilling the dough helps prevent the cookies from spreading too much while baking, and it enhances the flavor.
Step 8: Preheat the Oven and Prepare the Baking Sheets
When you’re ready to bake, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
Step 9: Form the Cookies
Scoop about ¼ cup (4 tablespoons) of dough for each cookie and roll them into balls. Place the dough balls on the prepared baking sheets, ensuring there’s about 3 inches between each cookie. For the classic NYC cookie look, make sure to form the cookies tall, not wide, to achieve that thick, gooey center.
Step 10: Add Toppings
Press a few white chocolate discs (if using) and extra chopped pistachios onto the top of each dough ball. Finish with a sprinkle of flaky sea salt to enhance the flavor.
Step 11: Bake the Cookies
Bake for 12-15 minutes, or until the edges are golden and set, but the centers are still slightly underdone. The cookies will continue to cook on the hot baking sheet after they’re removed from the oven, ensuring the perfect chewy texture.
Step 12: Cool the Cookies
Let the cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely. This helps the cookies set and prevents them from breaking apart.
Variations of Pistachio NYC Cookies
While this Pistachio NYC Cookie Recipe is already delicious as is, there are several ways to customize these cookies:
- Add Dark Chocolate Chips: If you’re a fan of dark chocolate, you can swap out the white chocolate chips for dark chocolate chips or even a mix of both.
- Use Roasted Pistachios: For a stronger pistachio flavor, use roasted pistachios instead of raw ones. The roasting process brings out a deeper nutty flavor.
- Make Them Vegan: To make this recipe vegan, substitute the butter with a plant-based butter alternative and use flax eggs or aquafaba as an egg substitute.
- Try Different Nuts: If you prefer a different nut, you can experiment with walnuts or macadamia nuts, which would also pair well with the white chocolate chips.
FAQs About Pistachio NYC Cookies
1. Can I freeze the cookie dough?
Yes! If you want to bake these cookies at a later date, you can freeze the dough. Simply scoop the dough into balls, freeze them on a baking sheet, and then transfer the frozen dough balls to a Ziploc bag or airtight container. When you’re ready to bake, just pop them into the oven directly from the freezer, adding an extra minute or two to the baking time.
2. Can I substitute pistachio flour with regular flour?
Pistachio flour is a key ingredient in this recipe, as it provides the distinct pistachio flavor. However, if you can’t find pistachio flour, you can use regular flour, but the flavor will be different. Ground pistachios can also be used as an alternative.
3. What makes Nutty NYC-style cookies different from regular cookies?
NYC cookies are large, thick, and chewy with a gooey center and crispy edges. They are often loaded with mix-ins like chocolate chips and nuts, and they are typically taller than they are wide, which gives them their characteristic texture.
Conclusion: Pistachio NYC Cookies
The Pistachio NYC Cookie Recipe is the perfect way to indulge in a New York City-style cookie with a delicious twist. These cookies offer the perfect balance of crispy edges, gooey centers, and the rich, nutty flavor of pistachios. With the right ingredients and the proper technique, you can make bakery-quality cookies at home. Whether you’re sharing them with family and friends or keeping them all to yourself (we won’t judge), these cookies are sure to be a hit!
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Pistachio NYC Cookies Recipe: A Delicious Twist on a Classic Favorite
- Total Time: 27 minutes
- Diet: Vegetarian
Description
The Pistachio NYC Cookie is an exciting variation of the famous New York City-style cookie. Traditionally, NYC-style cookies are large, thick, and chewy, with a perfect balance of crispy edges and gooey centers. They are typically packed with ingredients like chocolate chips, but in this recipe, we introduce pistachios into the mix for a delightful twist.
Ingredients
For the Cookie Dough:
- 2 cups all-purpose flour
- ½ cup pistachio flour (ground pistachios)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- ¾ cup granulated sugar
- ¾ cup light brown sugar, packed
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 cup white chocolate chips
- 1 cup roughly chopped pistachios, plus extra for topping
- Optional: few drops of green food coloring for more vibrant color
For Topping:
- Flaky sea salt
- Extra chopped pistachios
- Optional: white chocolate discs for the “puddle” effect
Instructions
- Make Pistachio Flour: If you don’t have pistachio flour, make your own by pulsing 2/3 cup of shelled, unsalted pistachios in a food processor until finely ground.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, pistachio flour, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large bowl using a stand mixer or hand mixer, beat the butter and both sugars on medium-high speed until light and fluffy, about 3-4 minutes.
- Add Wet Ingredients: Add eggs one at a time, beating well after each addition. Stir in the vanilla extract, almond extract, and food coloring (if using).
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix.
- Add Mix-ins: Fold in the white chocolate chips and chopped pistachios with a spatula.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight. This step is crucial for developing flavor and preventing spreading.
- Preheat and Prepare: When ready to bake, preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Form Cookies: Scoop about ¼ cup (4 tablespoons) of dough for each cookie. Roll into balls and place on the prepared baking sheets, leaving about 3 inches between each cookie. For the authentic NYC look, make them tall rather than wide.
- Add Toppings: Press a few white chocolate discs (if using) and extra chopped pistachios onto the top of each dough ball. Sprinkle with flaky sea salt.
- Bake: Bake for 12-15 minutes, until the edges are set and golden but the centers still look slightly underdone.
- Cool: Let the cookies cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
Notes
These thick and chewy Pistachio NYC Cookies are bursting with nutty flavor and a perfect crunch in every bite. For a gourmet twist, try mixing in white chocolate chips or a sprinkle of sea salt on top before baking
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Keywords: Pistachio NYC Cookies Recipe
