1 cup (2 sticks)
sweet butter at room temperature
3/4 cup white sugar
3/4 cup firmly packed brown sugar
2 eggs at room temperature
1 teaspoon baking soda
1 teaspoon salt
2-1/4 cups flour
2 cups (12 ounces) white chocolate chips
1 cup shelled Pistachios
3/4 cup white sugar
3/4 cup firmly packed brown sugar
2 eggs at room temperature
1 teaspoon baking soda
1 teaspoon salt
2-1/4 cups flour
2 cups (12 ounces) white chocolate chips
1 cup shelled Pistachios
Beat the butter and
sugars together until they are smooth and creamy. Beat in the eggs, 1 at a time,
followed by the baking soda, and salt. Stir in the flour. Gently mix in the
white chocolate chips and nuts.
Chill the dough, well
covered and sealed, for at least 30 minutes making it easier to work with. About 15 minutes before you are ready to bake
your cookies, preheat the oven to 375 degrees. Drop the cookies in
teaspoon-sized rounds onto parchment- or silicone-covered baking sheets. Bake
them for 10 to 12 minutes, until they are a golden brown. Let them cool briefly
on the sheets; then remove them to a rack to cool.
Makes about 60
cookies.
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