Lowen Cakes

Key Ingredients You’ll Need

• Unsalted butter – softened for easy creaming and rich flavor
• Brown sugar – brings deep caramel notes and moisture for chew
• White chocolate – use chopped chunks for pockets of melty goodness
• Pistachios – chopped for crunch, crushed for topping
• Pistachio paste – adds a bold, luxurious pistachio swirl on top
• Cornstarch – helps keep the cookies tender and thick

Tips for Perfect Pistachio Swirl Cookies

Swirl before chilling: It’s easier to work the pistachio paste into soft dough, and chilling after helps preserve the swirl

Use a toothpick or skewer to create soft ribbon-like patterns

Chop your own white chocolate for better melt and irregular pockets

Don’t overbake – they should look slightly underdone in the center for perfect gooey texture

Weigh your dough if you want uniform cookies (~90g per cookie)

FAQ

Can I use store-bought pistachio spread instead of pistachio paste?
Yes! Just make sure it’s thick but spreadable, similar to Nutella or tahini. Avoid anything overly oily or sweetened.

Can I make the dough ahead of time?
Definitely. Dough balls (with swirl) can be refrigerated for up to 48 hours or frozen for up to 2 months. Bake from chilled or frozen, adding 1–2 extra minutes if frozen.

Can I use white chocolate chips instead of chopped chocolate?
You can, but chopped chocolate melts better and gives those gooey pockets. If using chips, look for good-quality ones.

🧊 Storage Tips

• Room temp: Store in an airtight container for 3–4 days
• Freezer: Freeze baked cookies up to 2 months. Rewarm in the oven at 150°C (300°F) for 5–7 mins to revive that gooey center
• Dough: Freeze pre-portioned cookie dough (with swirl!) and bake fresh as needed

Ingredients

FOr the Dry Ingedients

• 145g (1 1/6 cups) all-purpose flour
• ½ tsp baking soda
• ½ tsp cornstarch
• ¼ tsp salt

For the Wet Ingredients

• 85g (6 tbsp) unsalted butter, softened
• 90g (½ cup packed) light brown sugar
• 30g (2 tbsp) granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• Optional: ⅛ tsp almond or pistachio extract

For the Add-ins

• 100g white chocolate, chopped
• 50g pistachios, roughly chopped (folded into dough)
• 25g pistachio flavor paste (swirl on top)
• 10g-20g pistachios, crushed (topping)

Directions

1. Whisk dry ingredients:
   • In a bowl, mix flour, baking soda, cornstarch, and salt. Set aside.
2. Cream butter and sugars:
   • In a large bowl, beat butter with brown and granulated sugars until light and fluffy (2–3 minutes).
3. Add egg and flavor:
   • Mix in the egg, vanilla, and almond or pistachio extract if using.
4. Combine:
   • Add dry ingredients to the wet and stir until just combined.
5. Add-ins:
   • Fold in the chopped pistachios and white chocolate chunks.
6. Portion:
   • Divide dough into 6-7 large balls (about 70-90g each). Place on a parchment-lined baking tray.
7. Chill:
   • Place tray in the fridge for 30 minutes. Preheat oven to 175°C (350°F).
8. Bake:
   • Space 4 cookies on one tray and bake for 12–14 minutes until edges are golden and centers look slightly underbaked.
9. Cool:
   • Let cool on the tray 5–10 minutes before transferring to a wire rack.
10. Optional:
    • Drizzle pistachio paste on top of the cool cookies.

Notes

Test bake 1 cookie first to check your oven’s bake time and texture