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Salted Pistachio Chocolate Cookies


Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 14 cookies
Close up of toffee chocolate chip and pistachio cookies scattered on a green surface.
Inspired by the fan-favorite Gideon's Bakehouse Cookie, this copycat recipe is made with a brown butter base and loaded with crunchy toffee bits, salty pistachios, and sweet chocolate chips.

Ingredients  

Topping

  • ¼ cup mini semi-sweet chocolate chips 56g
  • ¼ cup Heath Toffee Bits 35g
  • ¼ cup roasted and salted pistachios 35g, finely chopped
  • flaky sea salt optional topping

Instructions

  • Preheat oven to 350°F and line a baking sheet with parchment paper and set aside. It is best if you use two baking sheets and rotate them for the batches. Dropping the second batch of dough on the hot cookie sheet will slightly change the structure of the cookie.
  • Pull the butter out of the refrigerator to sit at room temperature 15 minutes before using.
  • In a medium bowl, whisk together the 1¾ cup all-purpose flour, 1 (3.4oz.) box instant vanilla pudding mix, 2 tablespoons powdered milk, ½ teaspoon salt, and ½ teaspoon baking soda, and set aside.
  • Add 10 tablespoons of the 14 tablespoons unsalted butter to a skillet and cook over medium heat until melted. Continue cooking and stirring frequently for 2 to 3 minutes until brown bits start to form in the bottom of the pan, the top is foamy, and it has a nutty aroma. Remove from heat and stir in the remaining 4 tablespoons of butter until melted. Transfer the butter to a large heat-safe bowl or stand mixer bowl fitted with a whisk attachment.
  • Add ½ cup granulated sugar, ¾ cup light brown sugar, and 1 teaspoon vanilla extract to the butter and mix to combine.
  • Add 1 large egg and 2 large egg yolks and mix for 30 seconds. Let rest for 3 minutes, then whisk again for 30 seconds. Repeat the resting and whisking for 2 more rounds (a total of 2 minutes of whisking). The batter should be smooth, thick, and shiny when done - almost like caramel sauce.
  • Use a rubber spatula or paddle attachment to mix the dry ingredients into the wet ingredients for 1 minute. The dough may seem very soft, this is normal and you do not need to chill it.
  • Give the ½ cup roasted and salted pistachios a rough chop.
  • Fold in ½ cup mini semi-sweet chocolate chip, ½ cup Heath Bits 'o Brickle Toffee Bits, and ½ cup roasted and salted pistachios.
  • Make the topping mixture by adding ¼ cup mini semi-sweet chocolate chips, ¼ cup Heath Toffee Bits, and ¼ cup roasted and salted pistachios (chopped) to a small bowl and stir to mix.
  • Portion the dough with a large #16 2-ounce cookie scoop (each ball of dough will weigh about 2.9 ounces) and press the tops of each ball of dough into the topping mixture. Place dough balls 3 inches apart on the prepared baking sheet. Sprinkle with flaky sea salt if desired.
  • Bake for 9 to 11 minutes, rotating halfway through. The cookies should look slightly cracked and only slightly brown around the edge.
  • Remove from the oven and allow the cookies to cool for 3 minutes on the baking sheet before transferring them to a wire rack to cool completely. Right after they come out of the oven, I like to take a large round cookie cutter and swirl it around the cookies to make them perfectly round and thicken them up a bit.

Notes

  • Do not brown all of the butter; it will alter the recipe. It's important that the 4 tablespoons are only melted and not cooked to the point of clarifying or browning.
  • Slicing the butter before melting will give it a fast and more even melt.
  • This recipe makes large cookies, about 4 to 5 inches. If you want to make small cookies, use a medium cookie scoop and bake for 7 to 9 minutes.
  • Store these cookies in an airtight container at room temperature. Enjoy them for up to 3 days!
  • Heath "bits of brickle" toffee bits can be either plain or chocolate ones.
  • If using unsalted pistachios, I would recommend increasing the salt in the recipe to 3/4 teaspoons.
  • Regular chocolate chips can be used, but mini work better and distribute the flavor more and let the dough bind together more easily with all the mix-ins.

Nutrition

Calories: 417kcal | Carbohydrates: 47g | Protein: 5g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 148mg | Potassium: 190mg | Fiber: 2g | Sugar: 32g | Vitamin A: 566IU | Vitamin C: 0.5mg | Calcium: 50mg | Iron: 2mg
Find it online: www.sugarandsoul.co/pistachio-toffee-chocolate-chip-cookies/