Chapter Twenty Three

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Sweet & Salty

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Pistachios are sophisticated, salty, crunchy, and pair perfectly with the sweet smoothness of white chocolate. These cookies showcase the juxtaposition of sweet and salty, crunchy and chewy, nutty and buttery. Coming together in just under half an hour, these cookies will be your go to anytime you want to elevate your cookie game!

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Pistachio White Chocolate- This recipe utilizes a white chocolate pistachio bar from Venchi Chocolates but you can easily substitute these flavors with white chocolate chips and salted pistachios!

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Freezing the dough- To freeze your dough for a later time all you need to do is roll your dough before chilling into balls and add on your chocolates and crushed oreos (while the dough is still pliable) and place on a pan to chill in the fridge. Remove from the fridge after 30 minutes and place them in a ziploc bag and freeze! Your dough will last up to 3 months in your freezer. Remember to defrost them for half an hour before baking.

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Egg yolk- I know sometimes it can be annoying to add in part of an egg but the extra egg yolk helps create a fudgier and richer cookie! However if you enjoy a lighter or thinner cookie just one egg will be just as good!

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