Bake Club: White Chocolate Cherry Pistachio Cookies

The hubs gave me Duchess Bake Shop cookbook for Christmas! If any of you are locals, you know how delicious Duchess is…and busy.

Apparently they have 300 people make baking purchases the first hour of any given Saturday, sometimes more when close to a holiday. At one point Duchess was named on of the top 10 bakeries in North America. Giselle Courteau knows what she is doing. We will go to the Duchess for birthday treats, Saturday strolls and sometimes just because.

As my baking skill increased over 2020, so did my desire to be challenged. Her baked goods remind me of some of the best patisseries in France. I have been wanting to try laminations for a while, who better to learn from? I decided to start simple and give White Chocolate Cherry Pistachio cookies a try. Longest name ever. I have had them in her shop and can tell you first hand how delicious they are. I do know mine will taste slightly different.

Why you ask? I don’t import my butter from France. It is the best dairy in the world, but it is expensive to do so – so, Canadian butter it is. I also make my own vanilla – its good – but it isn’t high end. My white chocolate is just chippits and the dried cherries are from Sobeys. The pistachios are leftover but frozen from Bulk Barn. Don’t get me wrong, these are very good cookies, just not as good as the could be. They are, however, affordable.

These are a basic butter cookie batter, the kind chocolate chip cookies are made from. If you search the internet you can find this recipe everywhere. But they are all slightly different.

  • 240g of flour
  • 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • salt
  • 2/3 cup unsalted butter – room temperature
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1 large egg – room temperature
  • 1/3 cup white chocolate
  • 1/3 cup roughly chopped unsalted pistachios
  • 1/2 roughly chopped dried cherries

Room temperature is important, things blend better. She also requests whipping the butter for 2 minutes before adding the sugar and egg. Then whipping those until light and fluffy. That makes a difference. She didn’t suggest hydrating but I did. I let the mixture sit for ten minutes. I find this makes a more pliable batter.

I whipped the wet ingredients using the stand mixer. I weighed and sifted the dry ingredients. I used my new mini Kitchen Aid food processor to chop the nuts (I am so grateful for this tool. I despise chopping nuts by hand!)

I combined everything then I used my 2″ ice cream scoop and did everything as directed. Can I just say, ever since I got my new 1 1/2″ ice cream scoop – I want to toss the others. I bought an Oxo before Christmas and wowza is makes scooping a dream. The other ones I have don’t release very well and it is frustrating. I am putting new scoopers on my Christmas list for next year. This is the one I am talking about. Oxo 2″scoop. Maybe its because it is new? But looking closer at it, the release is different. Mine bind.

After scooping I rolled to smooth them, then flattened with the palm of my hand to about an inch thick. I was supposed to get 18 but I only got 14. That’s fine, the are delicious. I baked them at 325F on my convection setting. I like that setting, I can bake two trays at once. BUT I needed to keep the cookies in 5 minutes longer. It said 15 minutes at 350F. But all ovens are different. Use your eyes and nose to determine if your cookies are ready to come out of the oven.

I don’t think these will last long in the cookie jar. Next I think I will give pain au chocolat. I am slightly nervous but it’s good to be challenged!

What is your favourite treat from the Duchess? Stay healthy friends!

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