Go Back

White Chocolate, Raspberry, and Pistachio Cookies

yield: 1 dozen 5-inch cookies
PRINT

Ingredients

  • 1 1/4 cups light brown sugar
  • 1 cup plus 2 tablespoons granulated sugar
  • fresh zest from 1 medium orange
  • 2 cups minus 2 tablespoons (8.5 ounces) cake flour
  • 1 2/3 cups (8.5 ounces) bread flour
  • 1 1/2 teaspoons baking powder
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/4 cups 2 1/2 sticks unsalted butter,, at room temperature
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure orange extract
  • 15 ounces white chocolate chips
  • 5 ounces salted and roasted pistachios
  • 1 ounce dehydrated raspberries

Instructions

  • In the bowl of a freestanding electric mixer fitted with a paddle attachment, whisk together 1 1/4 cups light brown sugar and 1 cup plus 2 tablespoons granulated sugar until well combined. Use your fingers to rub fresh zest from 1 medium orange into the sugar mixture, helping to release the oils from the zest and infuse the sugar with orange flavor. Set aside.
  • In a separate medium bowl, combine 2 cups plus 2 tablespoons cake flour, 1 2/3 cups bread flour, 1 1/2 teaspoons baking powder, 1 1/4 teaspoons baking soda, and 1/2 teaspoon kosher salt. Whisk until fully incorporated. Set aside.
  • Return to the sugar mixture and add 1 1/4 cups unsalted butter to the sugar. Cream on medium-high speed until light and fluffy, creaming for at least 5 minutes. After 5 minutes, add 2 eggs one at a time, only adding the next egg when the precious one is fully incorporated. Add 1 teaspoon pure vanilla extract and 1/2 teaspoon pure orange extract, and continue creaming for 1 more minute.
  • After 1 minute, reduce speed to its lowest setting and add the dry ingredients (from the 2nd step) and mix until just combined — do not mix for more than 1 minute. At this point, it's okay to have a couple flour streaks left in the dough. Add 15 ounces white chocolate chips, 5 ounces pistachios and 1 ounce dehydrated raspberries all at once and continue mixing on the mixer's lowest speed until the ingredients have fully dispersed into the dough. DO NOT MIX FOR MORE THAN 2 MINUTES.
  • Press plastic wrap against the dough and refrigerate overnight, at least 24 hours. Once the dough has been chilled for 24 hours and you're ready to bake the cookies, center a rack in the oven and preheat the oven to 350 (F). Prepare a baking sheet by lining with parchment paper or a nonstick baking mat. Working in batches, use a cookie dough scoop or an ice cream scoop to measure out four 3.5 ounce mounds of dough. Bake until golden brown but still soft, around 18 to 20 minutes. Transfer the baking sheet to a wire rack for 10 minutes, then use a metal spatula to carefully transfer the cookies onto another rack to cool for another 10 minutes. Repeat with remaining dough, baking in batches of 4 cookies.