Rosemary Pistachio White Chocolate Chip Cookies
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 teaspoons honey
- 2 large eggs
- 2 teaspoons fresh rosemary (muddled in a mortar & pestle)
- 1 cup white chocolate chips
- 1 cup dry roasted pistachio nutmeats
- PREHEAT oven to 375u0b0 F.
- COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add honey in a continuous stream while mixing on low. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Add the Rosemary from the mortar & pestle. Mix well. Drop by rounded tablespoon onto parchment paper & baking sheets.
- BAKE for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
flour, baking soda, salt, butter, sugar, brown sugar, vanilla, honey, eggs, fresh rosemary, white chocolate chips, pistachio nutmeats
Taken from www.epicurious.com/recipes/member/views/rosemary-pistachio-white-chocolate-chip-cookies-50086402 (may not work)