Rosemary Pistachio White Chocolate Chip Cookies - cooking recipe

Ingredients

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

Preparation

PREHEAT oven to 375\u00b0 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.