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Pistachio Toffee Chocolate Chip Cookies
Thick, chewy bakery-style cookies with milk chocolate toffee, pistachios, and milk chocolate chips. A sweet and salty cookie!
I love when I hear from all of you! Sometimes it is just feedback from a recipe that you made and sometimes it is just a recipe request from your favorite restaurant or bakery.
I recently heard from one of my awesome readers and she requested a copycat recipe of the Pistachio Toffee Chocolate Chip Cookie from Gideon’s Bakehouse in Orlando, Florida. I couldn’t wait to get into the kitchen and start recipe testing!
This Milk Chocolate Chip Cookie with Toffee and Pistachios is the perfect sweet and salty cookie. It is a thick and chewy cookie with a little crunch from the toffee and pistachios and creaminess from the milk chocolate. You will be hooked!
There are a few ingredients and techniques that set this cookie recipe apart from the rest!
These cookies stay soft for days! The cornstarch in the cookies helps to keep them soft and chewy. My favorite milk chocolate chips are Guittard. I love the flavor and the larger size.
How to make Toffee Chocolate Chip Pistachio Cookies:
- Use Cold Butter, cut into cubes, and cream butter and sugars for at least 4 minutes until light and fluffy. When the butter is cold, it allows the dough to keep its shape once it hits the oven and not go flat. My favorite kitchen appliance for baking cookies is definitely my KitchenAid. Click HERE to find all kinds of colors and styles.
- Use Dark Brown Sugar. This creates a chewier texture.
- Add eggs, one at a time, mixing well after each addition. Add pure vanilla extract for extra flavor.
- Fold in two types of flour — all-purpose flour and cake flour. Cake flour has a lower amount of gluten which creates a tender texture.
- Add Cornstarch, Baking Soda, and Salt. The cornstarch creates a thick cookie while still being soft and tender (and not cakey). The baking soda creates a rise in cookies.
- Add milk chocolate chips, toffee, and pistachios into the cookie dough, reserving 1/2 to put on top of the cookies. Roll into 6-inch balls (this is my favorite kitchen scale) and place on light colored baking sheets. Place milk chocolate chips, toffee pieces, and pistachios on the top of each cookie dough ball and lightly press into the dough.
I hope you love this Gideon’s Bakehouse copycat cookie recipe!
Here are some other favorite bakery-style cookie recipes:
Levain Bakery Chocolate Chip Cookies
Levain Dark Chocolate Chocolate Chip Cookies
Levain Bakery Chocolate Peanut Butter Chip Cookies
The Best Chocolate Chip Cookies
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Toffee Pistachio Chocolate Chip Cookies
Equipment
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.
Nutrition information is automatically calculated, so should only be used as an approximation.
Amazing- even better than the original!
why do you use some cake flour and could you use all all purpose instead?
I’ve never had the original but there’s no way it’s as good as this is!! The cookie itself was incredible. Loved all the flavors, the crunchiness, the chewiness, and the melty chocolate. Melissa you’re a genius!
I really enjoyed these cookies, so good! They are easy to make and have a great combo of flavors.
If I make smaller cookies, should I bake at 400?
This was an excellent recipe! I just gave it a test run and everyone raved about them!
I’d like to make a smaller (3 Oz, perhaps) version and wondered if you reccomend changing the temperature or length of bake?
Are you using salted pistachios?
I’m having trouble wrapped my head around rolling the dough into a 6” ball. That would make one big ‘ole cookie! Please clarify??
Hi there! So it is 6 ounces so it is a pretty big cookie. I love to use a kitchen scale to weigh the cookie dough. You can always do 4 ounce balls as well.
As someone who was just at Gideon’s and had this cookie this May. Wow. You hit it right on the head. Soo amazing and my family loved it!
Wonderful!!