Ingredients
Scale
- 2 cups minus 2 tablespoons cake flour
- 1 2/3 cups bread flour
- 1 1/2 tsp ground cardamom (fresh is best!)
- 1 ½ teaspoons baking powder
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons coarse salt
- 1¼ cups unsalted butter, room temperature
- 1¼ cups light brown sugar, packed
- 1 cup plus 2 tablespoons granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 11 oz (1 pkg) white chocolate chips
- 1 cup slivered almonds
- 1/2 cup unsalted and roasted pistachios, chopped
Instructions
- Sift cake flour, bread flour, ground cardamom, baking soda, baking powder, and salt into a medium sized bowl. Set aside.
- In the bowl of your mixer or a large bowl, cream butter and sugars on medium speed until light and fluffy, ~ 5 minutes. Add eggs, one at a time, mixing in between each addition, scraping down the bowl as needed. Add in the vanilla extract and mix. Add dry ingredients and mix on low until the dough just comes together. Fold in the white chocolate and nuts until evenly distributed. Press plastic wrap against the dough, making sure it is completely covered, and refrigerate for at least 36 hours, or as long as 72 hours.
- Preheat your oven to 350 F. Line a baking sheet with parchment paper.
- Take 2 tbsp of dough and roll it into a ball (1.5 oz each) and place on the parchment-lined baking sheet 2 inches apart. Sprinkle the cookies lightly with a bit of fleur de sel or sea salt. Bake 14 minutes.
- Allow the cookies to cool on your baking sheet for 10 minutes, then move them to a rack to cool completely. Store in an air-tight container at room temperature for up to 3 days!
