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
Scale
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