Makes 56 cookies (2 1/2 inches/6 cm round)
Music Pairing: Souls Travel by Bettie Serveert
A few important notes, so please do read them before you make the cookies. First, they bake at a lower temperature than most recipes. I believe this is what helps them retain their soft, chewy texture. Most bakers achieve this by underbaking their cookies, which results in a raw center. By baking them at a lower temperature, for a longer time, the cookies bake evenly from the center to the edges. The lower temperature also means these cookies do not brown, so color is not an indicator of doneness. If you prefer a crisp cookie, then simply bake them 4 to 5 minutes longer.
The dough takes a bit of time to come together (see my notes in the recipe), and this will likely be faster if you’re using a stand mixer. I test all of my recipes using a hand mixer since I believe that is what more people have in their home kitchens (I highly recommend this one). And don’t freak out about mixing the chocolate and nuts in by hand. It gives you a real feel for the dough, and ensures that they’re mixed in both thoroughly and evenly. Just be gentle, so as to not overwork the dough.
2 sticks (224 grams) butter, softened
1¼ cups (250 grams) granulated cane sugar
½ teaspoon pure vanilla extract
2 ½ cups (375 grams) all-purpose flour
½ teaspoon (3 grams) baking powder
Generous pinch of fleur de sel
1 ½ cups (225 grams) white chocolate discs, coarsely chopped
¾ cup (95 grams) shelled pistachios, chopped
Preheat the oven to 300F (140C), with the rack adjusted to the center position. Line a few baking sheets with parchment paper; set aside.
Add the butter and sugar to a deep bowl. Beat until creamy, and well combined. Add the egg and vanilla. Beat until light and fluffy.
Add the flour, baking powder, and salt. Starting with the mixer on low, mix until the flour is blended in, forming a very crumbly dough. Gradually increase the speed to medium, at which point you’ll likely begin to wonder if this dough will ever take proper shape (it will, I promise!). After mixing for 2 to 3 minutes, the mixture will come together into a smooth cookie dough.
Add the chocolate and nuts to the bowl. Using your hands, gently knead them into the dough, until evenly dispersed.
Use 2 teaspoons of dough each to form balls (I use this cookie scoop). Place the balls 2-inches apart on the prepared baking trays. Use the tips of your fingers to flatten the cookies—don’t be shy here; give them a good press down because they won’t spread much on their own.
Bake for 12 minutes. Remove tray from oven, and let cookies sit for 2 minutes before transferring to a wire rack to cool completely. Repeat with the remaining cookie dough. The cookies will stay fresh (code for soft and chewy) 3 to 5 days, stored in a covered plastic container.