Ingredients
Units
Scale
- 6 oz. White Chocolate Baking Bar
- 1/2 cup Unsalted Butter
- 2 Egg
- 1 1/2 cup White Granulated Sugar
- 2 tsp Vanilla Extract
- 2 1/2 cup Flour
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 cup Pistachio Butter
- 1 cup White Chocolate Chips, if desired
- 1/2 cup Shelled pistachios, chopped
- Flaky Sea Salt
Instructions
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- Preheat oven to 350 F.
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- In a medium bowl, whisk together the dry ingredients, flour, baking powder, and salt. Set aside momentarily.
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- In a stand mixer, beat together the butter and sugar until light and fluffy. Scrape down the sides of the bowl once or twice to ensure it is evenly mixed. Add in the vanilla and beat until incorporated. Add in the eggs, allowing at least 30 seconds in between each egg addition.
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- In a microwave safe bowl, gently heat the white chocolate until melted and smooth. Microwave in 30 second intervals, and then 15 seconds until it reaches 90% melted, and stir to allow the residual heat to melt the rest of the chocolate.
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- Slowly pour the melted chocolate into the stand mixer and incorporate.
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- Once incorporated add in the flour mixture and mix until just combined.
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- Using a cookie scoop, place 6 balls of dough onto a lined baking sheet. Using your thumb, depress a spot into the middle of the cookie dough ball. Using a spoon, place a teaspoon or so into the middle. Using a knife or a chopstick, swirl it into the dough ball gently. Sprinkle with additional chopped pistachios or white chocolate chips if desired.
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- Bake for 15-18 minutes, until the edges have set. Adjust time if necessary.
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- Remove from the oven and use a large format cookie cutter to swirl around the cookies to create the perfect round shape. Sprinkle immediately out of the oven with sea salt, if desired.
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- Allow to cool on the baking sheet for 3-5 minutes, and then place on a wire rack to cool completely.