Victoria's White Chocolate & Pistachio Cookies

Unbelievably delicious!

INGREDIENTS

1 Cup Softened Butter

1 1/2 Cup Sugar

1 Cup Brown Sugar

2 Room Temperature Eggs

2 Teaspoons Vanilla Extract

3 Cups Unbleached Flour

1/2 Teaspoon Baking Soda

1 Teaspoon Kosher Salt

2 Cups White Chocolate Chips

1 1/2 Cups Whole Pistachios

Preheat your oven to 350º F.  In a large size bowl mix together the butter, sugar and brown sugar.  Beat for 2 minutes on medium speed until nice and fluffy.  Add the eggs one at a time and beat well after each egg.  Add the vanilla and beat for another 30 seconds.  In a separate large size bowl combine the flour, kosher salt and baking soda.  Gradually add the flour mixture to the butter mixture and beat on a low speed until all of the flour is combined.  Stir in the white chocolate chips and the pistachio nuts.  Place in the refrigerator for 1 hour before baking.  Remove from the fridge and drop by 1 teaspoonful onto a parchment paper lined baking sheet. Bake for 10 to 12 minutes.  Remember that each oven heats differently so make sure to check at 10 minutes.  I usually like to remove cookies a bit underdone because they will continue to cook for a bit after removing them from the oven.  Let rest on the baking sheet for 10 minutes before removing.  Remove from the baking sheet and place on wire racks to cool completely.  Makes about 5 dozen (depending on how large you make the cookies).

If you like my Tiny New York Kitchen blogs, please consider "subscribing" and receive  new posts via email just as soon as I create them. Just click "get email updates" at this link: http://parkslope.patch.com/blogs/victoria-hart-glavins-blog