Description
These NYC Style Pistachio Cookies are soft, chewy, and packed with the nutty flavor of roasted pistachios and the sweetness of white chocolate chips. Enhanced with a touch of almond extract and optionally tinted with green gel food coloring, these bakery-style cookies offer a perfect balance of texture and taste that brings classic New York bakery vibes to your home kitchen.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 cup light brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract (optional but enhances pistachio flavor)
- Green gel food coloring (optional, for classic NYC look)
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup roasted salted pistachios (roughly chopped)
- 1 cup white chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened unsalted butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, about 2–3 minutes using a mixer on medium speed.
- Add Eggs and Extracts: Beat in the eggs one at a time to fully incorporate. Then stir in the pure vanilla extract and almond extract (if using), which elevates the pistachio flavor. Add green gel food coloring if you want the iconic green color of NYC pistachio cookies.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt to evenly distribute the leavening agents and seasonings.
- Mix Dry into Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough which can make cookies tough.
- Fold in Pistachios and Chocolate Chips: Gently fold in the roughly chopped roasted salted pistachios and white chocolate chips to evenly distribute the chunks throughout the dough.
- Scoop and Chill Dough: Scoop large portions of dough (about 1/4 cup each) onto the prepared baking sheet, leaving space between cookies for spreading. Chill the dough balls on the baking sheet in the refrigerator for 15–20 minutes to firm up, which helps maintain shape during baking.
- Bake: Bake the cookies for 10–12 minutes, or until the edges are just turning golden while the centers still look slightly underbaked. This ensures a chewy center and crisp edges.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents breaking.
Notes
- For an authentic NYC bakery texture, form larger dough balls and chill them overnight before baking to enhance flavor and texture.
- You can substitute white chocolate chips with dark or semi-sweet chocolate chips based on your preference.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
