Ingredients:

  • 1 cup (226g) unsalted butter, softened
  • 0.5 cup (100g) granulated sugar
  • 0.5 cup (100g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 0.5 tsp almond extract
  • 2.25 cups (280g) all purpose flour
  • 3.4 oz (96g) instant pistachio pudding mix powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 cup (170g) white chocolate chips
  • 0.5 cup (65g) shelled pistachios, roughly chopped

Instructions:

  1. Preheat your oven to 180°C (350°F). Line two large baking sheets with parchment paper.
  2. In your mixer bowl, beat the 226g of butter, 100g granulated sugar, and 100g brown sugar together. Continue for 3 minutes until the mixture is pale and fluffy. Add the egg, vanilla, and almond extract, beating until just combined.
  3. In a separate bowl, whisk the 280g flour, 96g pudding mix, baking soda, and salt. Gradually add this to the wet ingredients. Mix on low speed until no streaks of flour remain. Be careful not to overmix, or you'll develop too much gluten.
  4. Using a spatula, fold in the 170g of white chocolate chips and 65g of chopped pistachios.
  5. Scoop rounded tablespoons (about 30g each) onto the prepared sheets. Bake for 10 minutes until the edges are just set but the centers look slightly underdone. Let them rest on the pan for 5 minutes to finish setting before moving to a wire rack.