Salty and Sweet Milk Chocolate Chip Cookie with Toffee and Pistachios. A famous Gideon's Bakehouse cookie!
Preheat oven to 400 degrees. In a large bowl, cream together butter, brown sugar, and sugar for 4 minutes, or until light and fluffy. Scrape the sides of the bowl.
Add eggs one at a time, beating well after each addition. Stir in vanilla.
Fold in all-purpose flour, cake flour, cornstarch, baking soda, and salt.
Fold in 1/2 of the milk chocolate chips. Roll into 5-6 ounce balls and place on parchment paper-lined baking sheets (I suggest light-colored baking sheets or the bottoms of the cookies will brown too quickly).
Once the cookie dough has been rolled into balls, place the milk chocolate chips, toffee, and pistachios into each dough ball, lightly pressing into the cookie dough.
Bake for 10-12 minutes or until the cookies are almost set. They will continue to bake once you remove them from the oven.