Gideon’s Bakehouse Pistachio Toffee Cookie Recipe

Gideon’s Bakehouse Pistachio Toffee Cookie Recipe –

These giant Gideon copycat Pistachio Toffee Chocolate Chip Cookies are loaded with butter, sugar, a variety of chocolate chips, and of course Toffee Bits and pistachios for the ultimate cookie lovers cookie.

Make a batch of these soft, chewy, and crunchy cookies for your next cookie exchange, potluck, or family get-together. Or just because you’re in the mood to indulge.

Gideon’s Bakehouse Pistachio Toffee Cookie Recipe

These irresistible chocolate toffee cookies are easy to make at home so there’s no need to get on a plane for Orlando. With six different kinds of chocolate chips, you are guaranteed a mouthful of chocolate in each bite.

Ingredients Needed To Make Gideon’s Bakehouse Pistachio Toffee Cookies

You’ll need a few ingredients to make these Pistachio Toffee Chocolate Chip cookies.

  • 1 cup COLD unsalted butter, cubed
  • 1 cup granulated white sugar
  • ¾ cup brown sugar
  • 2 large eggs at room temperature
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp cornstarch
  • 1 tsp salt
  • 1 ½ cups cake flour
  • 1 ½ cups all-purpose flour
  • 1 cup milk chocolate chips, ½ cup reserved
  • 1 cup bittersweet chocolate chips, ½ cup reserved
  • 1 cup semi-sweet chocolate chips, ½ cup reserved
  • 1 cup dark chocolate chips, ½ cup reserved
  • 1 cup mini chocolate chips, ½ cup reserved
  • 1 cup large chocolate chips, ½ cup reserved
  • 1 cup Toffee Bits, ½ cup reserved
  • 1 cup salted pistachios, shells removed, ½ cup reserved
  • 3 tbsp sea salt

How To Make Pistachio Chocolate Chip Cookies

These cookies come together quite easily, don’t let the long list of instructions deter you.

  1. In the bowl of a stand mixer, cream together the cubed cold butter and the sugars, on low speed for 1-2 minutes.
  2. Increase speed to medium-high and continue beating for another 2-3 minutes until the mixture is light and fluffy.
  3. Scrape down the sides of the bowl with a spatula.
  4. Add in the eggs, one at a time, and add the vanilla extract, mixing well after each addition.
  5. In a large bowl, add the baking soda, cornstarch, salt, cake flour, and all-purpose flour, and whisk to combine.
  6. Add the flour mixture to the butter mixture 1 cup at a time. Mix until incorporated.
  7. In 2 medium bowls divide the baking chips, toffee, and pistachios in half, each half in a separate bowl.
  8. Add 1 bowl of the baking chips, toffee, and pistachios to the dough, on low speed, and mix until incorporated.
  9. Remove the dough from the mixer and cover. Refrigerate for 30 minutes.
  10. Preheat the oven to 400 degrees.
  11. Using a large cookie scoop, scoop out cookie dough, and using your hands, shape the chilled dough into large dough balls.
  12. Cover the entire surface of the dough ball with the baking chip mixture from the second bowl.
  13. Fill in any and all gaps with the baking chips.
  14. Place the dough balls on a parchment-lined baking tray.
  15. Sprinkle each dough ball with coarse sea salt.
  16. Bake only 6 dough balls in 1 baking tray.
  17. Bake on the center rack of the oven for 15 minutes.
  18. Remove from the oven and let cool for at LEAST 15 minutes on the baking sheets.

Recipe Notes and Tips

It’s quite simple to make these cookies but here are a few things you can do to make sure they turn out well every time.

  • Bring the eggs to room temperature before you begin to prepare the cookies. 
  • Run the cookie scoop under water so the dough is easier to portion and it doesn’t stick.
  • Use real vanilla extract for the best flavor.
  • Don’t compromise on the fridge time. This is required so the cookies don’t spread out too much.

Variations

Though these pistachio toffee chocolate chip cookies taste great as they are you can always switch things up for a change of pace.

  • Pull out your favorite Disney cookie cutter and make up a batch of Disney-shaped cookies.
  • Make the cookies nut-free and use pumpkin seeds instead of pistachios.
  • Sub the pistachios for cashews or Brazil nuts.

FAQs

Here are the answers to a couple of common questions about these chocolate chip cookies.

Can I change up the chocolate chips?

Yes, you can switch up the chocolate chips and use more or less of a different variety but make sure the total amount of chocolate chips is as per the recipe.

Can I freeze these pistachio toffee chocolate chip cookies?

Yes, you absolutely can freeze these cookies in an airtight container for up to 3 months. You can freeze them baked or unbaked. Bring to room temperature before you bake them if you’ve frozen them.

Gideon's Bakehouse Pistachio Toffee Cookie Recipe