Yield: 18-20 cookies
Prep Time: 20 minutes (plus 1 hour chilling)
Cook Time: 10-12 minutes per batch
Total Time: 1 hour 30 minutes (approximately)
Recipe Intensity: Intermediate. This recipe requires creaming butter and sugar, a crucial chilling step, and careful timing during baking to achieve the perfect texture. It’s manageable for bakers with some basic experience.
Ingredients
For the Cookie Dough:
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1 cup (2 sticks / 226g) unsalted butter, at room temperature
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¾ cup (150g) light brown sugar, packed
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½ cup (100g) granulated sugar
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1 large egg, at room temperature
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1 large egg yolk, at room temperature
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2 teaspoons pure vanilla extract
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2 ½ cups (312g) all-purpose flour
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1 teaspoon baking soda
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1 teaspoon cornstarch
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½ teaspoon fine sea salt
For the Add-Ins and Topping:
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1 cup (125g) shelled pistachios, roughly chopped
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¼ cup (85g) good-quality honey, plus more for drizzling
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Flaky sea salt (such as Maldon), for finishing
Instructions
1. Cream the Butter and Sugars:
In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, cream the softened butter, brown sugar, and granulated sugar together on medium-high speed for 2-3 minutes. The mixture should become light, pale, and fluffy. This step is essential for creating a chewy texture and incorporating air into the cookies.
2. Add Wet Ingredients:
Scrape down the sides of the bowl with a spatula. Add the whole egg, egg yolk, and vanilla extract. Mix on medium speed until fully combined, about 1 minute. The mixture may look slightly curdled, which is normal.
3. Combine Dry Ingredients:
In a separate medium bowl, whisk together the all-purpose flour, baking soda, cornstarch, and fine sea salt. Whisking ensures the leavening agents and salt are evenly distributed throughout the flour.
4. Combine Wet and Dry Mixtures:
With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix until just combined and no streaks of flour remain. Be careful not to overmix.
5. Fold in Pistachios and Honey:
Add the roughly chopped pistachios to the dough. Drizzle the ¼ cup of honey over the dough. Use a spatula to gently fold everything together until the pistachios are evenly distributed and the honey is swirled throughout. The dough will be soft and sticky.
6. Chill the Dough:
Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours. This chilling step is non-negotiable. It solidifies the butter, which prevents the cookies from spreading too much in the oven, and allows the flour to hydrate, resulting in a richer, chewier cookie.
7. Preheat and Portion:
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
Using a standard 1.5-tablespoon cookie scoop, portion the chilled dough onto the prepared baking sheets, leaving at least 2 inches between each dough ball to allow for spreading.
8. Bake to Perfection:
Bake for 10-12 minutes, or until the edges are set and lightly golden brown, while the centers still look slightly soft and underdone. The cookies will puff up and then fall slightly, creating a beautifully wrinkled surface.
9. The Salt and Honey Finish:
Remove the baking sheets from the oven. Immediately, while the cookies are still hot, gently press a few extra chopped pistachios onto the top of each cookie if desired. Then, lightly drizzle with a tiny bit more honey and, most importantly, sprinkle each cookie with a pinch of flaky sea salt.
10. Cool and Serve:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This allows them to set fully. Enjoy warm with a glass of milk or let them cool completely for a perfect chewy texture.
Notes & Tips
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Room Temperature is Key: Using room temperature butter, eggs, and egg yolk is crucial for proper emulsification. This creates a smooth, homogenous dough that bakes evenly. To quickly bring eggs to room temperature, place them in a bowl of warm water for 5-10 minutes.
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Don’t Overbake: The secret to a soft, chewy cookie is taking them out of the oven when the centers still look a little underdone. They will continue to cook on the hot baking sheet.
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Honey Consistency: If your honey is very thick, warm it slightly for a few seconds in the microwave to make it easier to drizzle and fold into the dough.
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Pistachio Prep: To easily chop pistachios, place them in a zip-top bag and gently roll over them with a rolling pin. You can use salted or unsalted pistachios; if using salted, you may want to slightly reduce the fine sea salt in the dough.
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Make-Ahead: The cookie dough balls can be scooped and frozen on a baking sheet, then transferred to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time.
Nutrition Information
Please note: This is an estimated nutritional calculation based on the listed ingredients and is intended as a guideline only. Values may vary based on specific brands and portion sizes.
Serving Size: 1 cookie
Calories: 245
Total Fat: 13g
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Saturated Fat: 7g
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Trans Fat: 0g
Cholesterol: 45mg
Sodium: 135mg
Total Carbohydrates: 30g -
Dietary Fiber: 1g
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Total Sugars: 18g
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Includes 12g Added Sugars
Protein: 3g