My love for white chocolate runs deep, from my obsession with white Toblerone, to only eating the white Kit-Kat bars and that time I seriously considered writing an email to the Maltesers company to bring back white chocolate Maltesers.
The beauty of these cookies is that I eliminate the dough preparation and focus on the baking and finishing touches to create a novelty cookie that is easy on the eyes, quick to make and incredibly delicious.
For this recipe, I used Nestle Toll House chocolate chip cookie dough simply out of preference. You can use your preferred brand, just be sure to follow the instructions for baking as some types of dough ask for a non-sprayed baking sheet. Either way, it’s always good to have some parchment paper to keep whatever you’re baking from sticking to the bottom of your pan.
The amount of chocolate I used will get you at least 12 large cookies. If you want more, you’ll just have to melt more chocolate. There’ll be plenty of cookie dough left over, just preserve it in the refrigerator.
You’ll find all these ingredients at your local grocery store. My store of choice is HEB as they’ve got wide selections, good quality ingredients and affordable prices.
- 36 oz. tube of Nestle Toll House chocolate chip cookie dough
- 8 oz. premium white chocolate baking bar or chips
- ½ cup roasted unsalted pistachios
- A small microwavable bowl
- A baking sheet and parchment paper to place over your baking sheet if it’s not non-stick
Baking the Cookies
- Wash your hands and pre heat the oven to 350°F.
- To get a good-sized cookie, about 3 ½ inches in diameter, I hip a tablespoon with the dough and roll it in my palms to make a round shape, then place it on the baking sheet and flatten it with my fingers, while maintaining the circular shape. Flatten the dough to half an inch in height, so that the cookie isn’t too thick.
- This particular brand asks to bake the cookies for 12 minutes.
- When they are done, I transfer mine to a flat plate and quickly prop it in the freezer for about 3 mins to jumpstart the cooling process. I then let them sit at room temperature until I’m ready to work with them.
Prepping the Pistachios
- Chop up the pistachios with a knife or put them in a blender and give it a few pulses, enough to chop up the nuts. I like to have a variety of sizes, just to give some texture to the overall look of the cookies.
Melting the Chocolate
- There’s two ways you could do this. There’s the stove top method where you add the chocolate to a bowl, place the bowl over water that you just boiled (with the heat off), and let the heat from the water melt the chocolate while you stir it. Make sure you don’t cover the bowl as steam could form water droplets and chocolate doesn’t mix well with water.
- The second method is to put the chocolate in a glass bowl and heat in a microwave for 20 seconds. Take the bowl out and stir. Continue to heat at intervals of 10 seconds while removing to stir until the chocolate melts.
Dipping the Cookies
- The goal is to get half of one side of the cookie covered. You might have to tip your bowl as we’re not using a lot of chocolate. Once dipped, place the cookie back on the baking sheet, chocolate-covered side up.
- Sprinkle the chopped nuts over the white chocolate while it’s still soft and let the cookie stand (about 10 minutes) until the chocolate hardens.
- If you’re working with a lot of cookies, I’d say work in batches of six (or ten if you can work fast). Remember, chocolate hardens as it cools, and you don’t want to wait too long to sprinkle the nuts. You can re-heat the dipping chocolate if it hardens. Be careful not to overheat as it can harden from that too.
- Serve and enjoy.