Although I typically find myself baking various treat atleast once a week, there is one recipe that some would consider my ‘signature.’ I whip these cookies up for all occasions, from parties to hostesss gifts. Upon hearing the said cookie’s ingredients, people tend to make a face that says “that can’t be good.” But then one bite, and they’re forever hooked. So don’t knock it ’til you try it! Introducing:
As much as I’d like to claim this recipe as my own, it originally came to me via one of my idols, Timothy Ferris, of the 4 Hour Chef. When I met Tim in New York a couple years ago while on his NYC Food Marathon, I forgot to tell him how his Pistachio Rosemary White Chocolate Chip Cookies were the best thing that ever happened to my baking repertoire.
Seriously, they’re that good.
After having baked up dozens upon dozens of batches, I’ve since tweaked the recipe. I particularly like making them around the Holidays, as the the fresh rosemary scent reminds me of pine needles and evergreens (Christmas trees!), and the baked result is quite festive looking with specks of white and green throughout.
Recipe (as adapted from The 4 Hour Chef):
- 1 cup softened salted butter
- 1 1/2 cups light brown sugar
- 2 eggs
- 2 1/2 cups self-rising flour
- 1/2 unsalted pistachios (raw/unroasted, if you can find it)
- 1 cup White Chocolate (either chips or a bar)
- 1 tbsp fresh rosemary sprigs
- Preheat oven to 190 C (375 F). Line two baking sheets with parchment paper.
- Beat the butter and brown sugar on high until light and fluffy (either by hand or mixer).
- Add the 2 eggs, one at a time, and beat well after each addition.
- Add the flour, and mix just until all incorporated
- Shell pistachios, and roughly chop, so that pistachio sizes range from full nut to cut into quarters. If using a chocolate bar, cut into small (0.5 cm cubed) even sized pieces. Chop rosemary finely.
- Add pistachios, white chocolate, and rosemary to dough mixture, and beat well to combine. Scrape down sides of bowl if necessary.
- Drop tablespoon-sized blobs of dough on parchment-lined baking sheet 5 cm apart from one another (cookies will spread significantly).
- Bake for 12 minutes, or until lightly browned. Remove from pans and let cool.