Pistachio, Toffee, Chocolate Chip Cookies - Gideon's Bakehouse CopyCat

Pistachio, Toffee, Chocolate Chip Cookies - Gideon's Bakehouse CopyCat

Thick, delicious, sweet and salty cookies jam packed with texture and flavour.

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Prep Time 25

Cook Time 15

Chilling 30

Total Time 1 10

Course Baking, Dessert, Party Food

Cuisine American

Servings 16

Calories 321 kcal

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 distrubute.
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!

Notes

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.

Here in the UK it is not easy to find toffee pieces for baking purposes. Therefore I buy toffees and then roughly chop, this isn't the easiest job. I found the Werther's Original Creamy Toffees work well here they still require chopping but are easier than some harder toffees.

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.

Keyword Bake, Baked, Baking, Chocolate, Chocolate Chip Cookies, Cookies, Cookies and Cream, Cooking, Dessert, Disney, Disney At Home, Disney Copycat Recipe, Disney Dining, Disney Recipe, Disney Snacks, Disney World, Disney World Food, Home Baking, Pistachio, Pistachios, Salt, Sea Salt, Sweet, Toffee