These Italian pistachio cookies are chewy, flavorful, have sweet chocolate chunks, and crunchy pistachios. If you like pistachios, these cookies may become your favourite!
Pre-heat your oven to 350°F / 180°C and line a cookie sheet with parchment. Pistachios should be roughly chopped and set aside.
2
Melt butter in the microwave and mix with sugar and pistachio butter in a large bowl. Do this by hand or with a medium-speed electric mixer.
3
Mix egg and vanilla. Add almond extract to flavour your cookie. Combine flour, baking soda, baking powder, and salt. Add flour mixture to wet ingredients after stirring.
4
Mix everything until a soft dough forms.
Mix in white chocolate chips and ⅔ of chopped pistachios (approximately). Mix until evenly distributed.
5
For perfect balls, scoop walnut-sized cookie dough with a tablespoon or small cookie scoop and roll in your hands. Place cookie dough balls evenly on the lined baking sheet with room to spread and roll the tops in the remaining chopped pistachios.
6
Cool the cookies on the baking sheet for 10 minutes before transferring them to a wire rack. Using a cookie lifter, I transfer the fragile cookies to the cooling rack without damage.
7
After baking, sprinkle sea salt on the cooling cookies.
If you use two cookie sheets, you can bake the next batch while the first cools.