Levain Bakery Raspberry Pistachio Cookies
These Levain Bakery Raspberry Pistachio cookies are a homemade copycat of Levain Bakery's new summer flavor, which combines raspberry chips, crunchy pistachios, and creamy white chocolate chips in their signature thick, bakery-style cookie. Our version uses a homemade raspberry chip made from crushed freeze-dried raspberries and white chocolate for that same fruity flavor without needing specialty baking chips. These cookies are thick, gooey, and loaded with tart raspberry, rich white chocolate, and crunchy salted pistachios in every bite!
Servings: 8
Ingredients
- 1 cup Cold Butter (cut into small cubes)
- 1 cup Brown Sugar
- 1/2 cup Sugar
- 2 large Eggs
- 1 1/2 cups All-Purpose Flour
- 1 1/2 cups Cake Flour *
- 1 teaspoon Cornstarch
- 3/4 teaspoon Baking Soda
- 3/4 teaspoon Salt
- 3/4 cup White Chocolate Chips
- 3/4 cup Pistachios
- 1 1/2 to 2 cups Raspberry Chocolate Disks (Valrhona or homemade recipe below)
Raspberry Chocolate Disks:
- 1 1/2 cups White Chocolate (9 ounces)
- 1.2 ounces Freeze-Dried Raspberries (ground into powder)
- 3 teaspoons Oil
Instructions
- Buy or make raspberry chocolate chips. If you are making raspberry chocolate disks, I suggest making them first to give them time to set-up. Start by grinding up freeze-dried raspberries in a food processor or grinder until they are a powder consistency. Place the white chocolate and oil in a microwave-safe bowl and cook in the microwave at 50% power in 30-second increments until melted. Stir after each time. Don't overcook, as white chocolate can easily burn. Once it is smooth and melted, stir in the raspberry powder and stir until smooth. Place a piece of parchment paper on a baking sheet. Drop the raspberry chocolate onto the baking sheet to make small round circles (disks) the size of a nickel or quarter. Let sit at room temperature or place in the refrigerator to chill. Room temperature will take about 1-2 hours and if you chill them in the refrigerator, it should take 15-25 minutes. Don't leave in the refrigerator too long or it can cause condensation.
- Preheat oven to 400 degrees. In a large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.
- Add eggs, one at a time, mixing well after each one.
- Stir in dry ingredients -- flours, cornstarch, baking soda, and salt. Mix until just combined to avoid overmixing. Stir in raspberry chocolate disks, white chocolate, and pistachios. Mix just until combined and the raspberry disks break up slightly.
- Separate dough into large 6-ounce balls and place on light colored cookie sheet. I suggest you use light colored baking sheets and bake in the center of the oven. You will fit 4 cookies on one large cookie sheet. The dough makes 8 extra large cookies
- Bake for 9-12 minutes or until golden brown on the top. Let them rest for at least 10 minutes to set.
Notes
You need 3 cups of flour total in this recipe. If you don't have cake flour, you can use 3 cups of all-purpose flour.
Levain Bakery uses Valhrona raspberry chocolate disks in their cookie. Because of the price, I made a homemade version for a fraction of the cost and include instructions above on how to make it at home.
