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GBBO Bake Along: NY style lemon pistachio & white chocolate cookies

10 minutes ago
1 min read

Easy to bake and perfect for late summer! These cookies have a crisp outer edge with a chewy and gooey centre that will satisfy any cookie craving.



I love cookies. I have a thin, crispy and fudgy chocolate chunk cookie recipe on my blog already which has become my go-to recipe. However, this week on the Great British Bake Off the signature bake was to make an American style cookie - something thick, crisp with a luxuriously gooey centre. I think it was meant to mimic the Levain bakery cookies that went viral a few years ago.


I love that these can be frozen - perfect if I need an emergency cookie!
I love that these can be frozen - perfect if I need an emergency cookie!

I ended up using the recipe from Cupcake Jemma's YouTube page with some significant changes. The ingredient list was extremely helpful but the method they use is far too complicated. I made these cookies the standard way - cream the sugar and fats, mix in the dry and add in your mix-ins - and they came out perfectly! I'm not sure if these cookies would compare to Levain bakery but I can guarantee that they will be a firm favourite at a family gathering or to impress at a bake sale.


My only note would be to use good quality chocolate. The amount you use is borderline outrageous so make sure that it is chocolate that you like the taste of.


If you make these cookies, please let me know how you get on! It's Audience choice next week so fingers crossed it's not anything too crazy...



230 g unsalted softened butter 160 g light brown sugar 160 g caster sugar Zest of 2 lemons 2 large eggs 500g plain flour ¼ tsp bicarbonate soda 3 tsp baking powder ¾ tsp fine sea salt 100 g finely chopped pistachio nuts 300 g white chocolate chunks or chips Toast pistachios in a dry pan until it smells fragrant. Set aside to cool. Add caster sugar & lemon zest to the bowl of a stand mixer. Massage with fingers until mixture is pale yellow and sandy. Add butter and brown sugar. Beat the butter and sugars on high until light and fluffy. Then beat in one egg at a time. In a separate bowl, mix the flour, salt and baking powder. Pour the flour mixture into the butter mixture. Gently mix ingredients together for a 10-15 seconds - it should still look very flour-y. Add your chocolate and nuts and mix until everything is fully mixed in. (Don’t mix more than you need to!) Divide the dough into 125g balls and place on a baking paper lined tray. Freeze for 30 minutes. Preheat the oven to 180°C. When you are ready to bake, take some cookie dough balls from the freezer and place them on a lined baking tray. These cookies spread so try and leave 3-4cm between each one. Bake for 13-15 minutes, rotating the tray halfway though. The edges and bottom should be lightly golden. Let cool for 5 minutes on the tray before tucking in!

 
 
 

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