3/4cupunsalted butterat room temperature [1.5 sticks]
3/4cuplight brown sugar
1/4cupgranulated white sugar
1large eggat room temperature
2teaspoonsvanilla extract
1/4teaspoonsalt
1teaspoonbaking soda
3/4cupwhite chocolate chips
1/2cuproughly chopped pistachiostoasted.
Instructions
Pre heat oven to 350 F degrees. Toast the pistachios at 350 for 3-4 minutes and then roughly chop them. Set aside.
In a bowl whisk together all purpose flour, cornstarch, salt and baking soda. Set aside.
Using the paddle attachment of your stand mixer or using your hand mixer cream butter with both the sugars till creamy.
Add egg and vanilla extract and mix till combined.
Add the flour and mix till combined.
Fold in pistachios and white chocolate chips.
The dough will come together on it's own (if it doesn't use your hands to form a dough). Cover and chill for a minimum of 2 hours or preferably overnight.
Once the dough is chilled, make small balls out of it. I used 2 oz of dough per cookie and place them few inches apart on a baking tray.
Bake the cookies at 350 F degrees for 10-11 minutes.
Remove from oven and let them stay on the baking sheet for 5 more minutes , then transfer on to a wire rack to cool completely.