Baking the Cookies:

  • All purpose flour 350.0 g
  • Baking powder 5.0 g
  • Salt 2.0 g
  • Butter, softened 250.0 g
  • Brown sugar 250.0 g
  • Vanilla extract 2.0 ml
  • Eggs 2.0 pc
  • White chocolate drops 200.0 g
  • Pistachio nuts, shelled 50.0 g
  1. Baking the Cookies:

    • Set the oven to 190°C.
    • Put all the ingredients into a bowl and beat together to mix.
    • Spoon level tablespoons of mixture onto greased baking sheets, spacing them a little apart, to allow room for spreading while in the oven - you will need to bake in separate batches.
    • Bake in the oven for 12-15 mins or until golden brown. Loosen each cookie lightly with a palette knife, but leave them on baking sheets to cool. Transfer them to a wire rack to cool completely.
    • A few minutes before the cookies are done, sprinkle with pistachio nuts.
    • Storage notes: Not suitable for freezing, but will keep well for up to 4-5 days in an airtight container.