Who wants a thick super charged cookie packed with Chocolate Chips, Toffee and Pistachios? This is a sweet and salty cookie that will take you on a flavour and texture adventure. This is my copycat recipe of a cookie you can find at Gideon’s Bakehouse in Orlando Florida. This was our favourite and I needed to recreate it at home to help bring the sunshine state to England. My Pistachio Toffee Chocolate Chip Cookies are cookies that I have made so many times as anyone who tastes one wants more.
There are a couple of secrets to making sure these cookies are perfect. The first is that you must use roasted, salted pistachios. I buy a 200g bag and then shell them all before roughly chopping to get glorious, green shards. The next is chilling the dough before rolling and baking this ensure you have the ideal texture of cookie, enough chew and with slight crisp edges. There is a bit of prep work and patience needed but these cookies are so worth it any hardship they may give you.
What makes these stand out from the crowd is they contain all the ingredients inside but they also wear them on top. I’ve found coating the top in chocolate chips and pistachios before baking is best. However the toffee pieces I add to there top after they are baked. The soften as the cookies cool but do not melt and burn in the oven. The finishing touch is a sprinkle of flaky salt. I implore you not to miss this step it makes all the difference to the finished experience.
INGREDIENTS
For the Cookies
- 110 grams Butter I like slightly salted here
- 175 grams Soft Dark Brown Sugar
- 25 grams Caster Sugar
- 1 large Egg
- 1 tbsp Vanilla Extract
- 0.75 tsp Baking Powder
- 220 grams Plain Flour
- 1 tbsp Cornflour
- 70 grams Roasted Salted Pistachios (see recipe tip below)
- 200 grams Chocolate Chips Milk or Dark or a combination
- 100 grams Toffee (see recipe tip below)
- For the Topping
- 40 grams Roasted Salted Pistachios
- 50 grams Chocolate Chips
- 50 grams Toffee2
- Sprinkle of Flaky Sea Salt
INSTRUCTIONS
Get Prepared
- Take Butter out of the fridge to soften and cut into cubes.
- Unshell the Pistachios and roughly chop, roughly chop the Toffee.
- In a shallow dish prepare the coating mix 40 grams of Chopped Pistachios & 50 grams of Chocolate Chips and set aside
Mixing Time
- Either by hand or using an electric mixer cream the Butter and the Brown and Caster Sugar together until light and fluffy. this may take 4-5 minutes.
- Next add the Egg and Vanilla Extract and beat together until combined but do not over mix now just until combined.
- Tip in the Flour, Baking Powder and Cornflour and mix together until just combined again.
- Finally add 70g Chopped Pistachios, 200g Chocolate Chips and 100g Chopped Toffee and mix one last time to evenly distribute.
- Now chill the dough in the fridge for 30 minutes.
Time to Bake
- Preheat the oven to 170°C Fan 180°C Conventional.
- I like my cookies to be uniform so I weight the whole mix and then divide by 16. For these cookies each one weighs about 58 grams before being coated.
- Take a portion and roll into a ball. Next roll the top half of the ball in chopped Pistachio and Chocolate Chips then place on a lined baking tray. Repeat with the rest of the cookies and then bake for 12-14 minutes.
- Take them from the oven and let them start to cool of the tray for 3 minutes before transferring to a wire rack and placing some chopped Toffee on top of each.
- Finally once completely cooled sprinkle Flaky Sea Salt across the batch and enjoy!
Recipe Tips
- For the Pistachios you want roasted, salted pistachios. I buy a 220g bag and then shell them all before roughly chopping to get glorious, green shards. This 22g bag gives you roughly 110g unshelled.
- Leftovers Tip: Now I do not believe you will have any leftover cookies but if for some reason you do then they make excellent ice cream sandwiches. Or how about crumbling up and creating a decedent base for an over the top cheesecake.
