Combine flour, baking soda and salt in a medium sized bowl and set aside.
1 ½ cups all purpose flour, ½ tsp baking soda, ½ tsp salt
Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, cream butter, granulated sugar and demerara sugar until light and smooth (2-3 minutes on medium high speed).
½ cup unsalted butter, ½ cup granulated sugar, ½ cup demerara sugar
Add the egg and vanilla extract and continue beating until incorporated.
1 pc large egg, ½ tsp vanilla extract
Switch to low speed and add your flour mixture a little at a time and stir until combined.
Fold white chocolate chips and pistachios. The batter will be very sticky.
3.5 oz white chocolate chips, 3.5 oz shelled salted pistachios
Cover the bowl with plastic wrap and chill for an hour.
Preheat oven to 375F and line 2 cookie sheets with parchment paper.
Scoop a tablespoon of batter into your pan and make sure to space them properly, about 2 inches apart. Do not flatten.
Bake 8-10 minutes or until the edges start to turn a light golden brown. Do not over bake.
Cool in pans for 5 minutes. Transfer to a wire rack to cool completely. This recipe yields 24-30 cookies.
Video
Notes
For the yield, it depends on how big or small you scoop your cookie dough. I use a 2-tbsp medium cookie scoop and usually get 24-30 cookies. The estimated nutrition information provided is based on 24 cookies.
Instead of demerara sugar, you can use light brown sugar.
See post for baking tips, FAQs and step-by-step photos.