Description
Crisp nyc style pistachio cookies deliver a nutty Manhattan bakery experience with elegant simplicity. Crumbly pistachios and delicate sweetness invite you to savor each delightful bite of authentic New York comfort.
Ingredients
Scale
Primary Ingredients:
- 3/4 cup white sugar
- 1 cup pistachios (unshelled, lightly salted)
- 1 cup unsalted butter (room temperature)
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 3 1/2 cups all-purpose flour
Binding and Flavor Ingredients:
- 1/4 cup pistachio spread (heaping)
- 1/8 cup pistachio paste (optional)
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 2 tablespoons malted milk powder
Chocolate and Topping Ingredients:
- 1 1/4 cups white chocolate chips
- 1 cup milk chocolate chips
- 1 cup white chocolate
- 1 drop green food coloring (oil-based)
- 3 drops yellow food coloring (oil-based)
- Chopped pistachios
Instructions
- Roast pistachios in a preheated 350℉ oven for 6-8 minutes until aromatic. Set aside to cool.
- Create caramel by melting sugar gradually in a dry pan, swirling continuously until golden and smooth.
- Incorporate roasted pistachios into the caramel, ensuring complete coating. Transfer to a lined baking sheet and allow to solidify.
- Pulverize praline mixture in a food processor, creating a blend of fine and coarse pistachio fragments.
- Cream butter and sugars in a stand mixer until light and fluffy, approximately 2-3 minutes.
- Integrate vanilla extract, pistachio spread, and pistachio paste, mixing until uniform.
- Gently incorporate eggs, scraping mixer sides to ensure even distribution.
- Combine dry ingredients – flour, baking soda, cornstarch, and malted milk powder – with praline pieces. Mix minimally to prevent overmixing.
- Fold chocolate chips into the dough.
- Portion dough into 4.7-ounce balls, splitting each and creating a central well in one half.
- Fill wells with pistachio paste and white chocolate spread, then seal completely.
- Freeze formed dough balls for 3-4 hours or overnight for optimal texture.
- Preheat oven to 410℉. Arrange chilled dough balls on baking tray, maintaining spacing.
- Bake for 12 minutes until edges turn golden and tops appear matte.
- Cool cookies on tray for 15 minutes before transferring.
- Melt white chocolate, mixing in green and yellow food coloring to achieve pistachio hue.
- Drizzle colored chocolate over cooled cookies and garnish with chopped pistachios.
Notes
- Roast pistachios carefully to enhance their nutty flavor without burning, watching closely during the 6-8 minute baking period.
- Create a smooth caramel base by melting sugar gradually, preventing burning and ensuring even caramelization.
- Use a food scale for precise dough portioning, guaranteeing consistent cookie size and even baking.
- Freeze dough balls overnight for maximum flavor development and better cookie texture, allowing ingredients to meld together.
- Adapt the recipe for gluten-free diets by substituting regular flour with almond or gluten-free flour blend.
- Control chocolate drizzle temperature to prevent separation, ensuring a smooth and glossy finish on the cookies.
- Store cookies in an airtight container to maintain their crisp exterior and soft interior for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 205
- Sugar: 14 g
- Sodium: 85 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg