Toffee Pistachio Chocolate Chip Cookies
Salty and Sweet Milk Chocolate Chip Cookie with Toffee and Pistachios. A famous Gideon's Bakehouse cookie!
Equipment
- kitchenaid mixer
- baking sheet
- parchment paper baking sheets
- measuring cups and spoons
- turner
- spatula set
- cookie scoop
Ingredients
- 1 cup Butter (cold, cut into cubes)
- 1 cup Dark Brown Sugar
- 1/2 cup Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 1 1/2 cups All-Purpose Flour
- 1 1/2 cups Cake Flour
- 1 teaspoon Cornstarch
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt (if using salted butter, 1 teaspoon if you are using unsalted)
- 2 cups Milk Chocolate Chips (may add more on the top)
- 6 to 8 ounces Milk Chocolate Toffee Bar (cut into pieces)
- 1/2 cup Pistachios
Instructions
- 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.
