Skip the wait! Gideon’s Bakehouse Copycat Recipe | Pistachio Toffee Chocolate Chip Cookies | 6oz Big Cookies
These cookies are thick, chunky and loaded full of chocolate chips, crunchy pistachios and toffee. They are made with browned butter so they have a hint of caramelized flavour.
Ingredients
- 1/2 cup butter (113g)
- 1/4 cup caster sugar (54g)
- 1/2 cup brown sugar (90g)
- 1 whole egg + 1 egg yolk
- 1 tsp vanilla extract
- 1 & 1/2 cup all purpose flour (180g)
- 1/2 cup bread flour (64g)
- 1 tbsp cornstarch (10g)
- 1/2 tsp baking soda (3g)
- 1 & 1/2 tsp baking powder (8g)
- 1/2 tsp salt
- 1 cup chocolate chips (200g)
- 1/2 cup chopped pistachios (65g)
- 1/2 cup toffee chunks (60g)
Toppings
• 40 grams Pistachios
• 40 grams Chocolate Chips
• 20g mini chocolate chips
• 30 grams toffee
• Sprinkle of Flaky Sea Salt
Recipe
1. Put butter inside a pan and heat up for 5 minutes on medium heat until brown. Let it cool down a bit. The brown butter is what really makes them so unique. The flavor profile is nutty, sweet, toasty.
2. Either by hand or using an electric mixer cream the butter and the brown and caster sugar together . This may take 2-3 minutes.
3. Pour egg + egg yolk and vanilla into the sugars and mix until light.
4. Add flours, baking soda, baking powder and salt. Mix until you get a smooth dough.
5. Pour chocolate chips, chopped toffee and chopped pistachios. Mix with a spatula until well combined.
6. Divide the dough into 6 equal portions. Each cookie weighs around 5.25 at this point.
7. Roll each portion into a ball.
8. In a bowl mix toppings and roll each cookie ball into it. Press the toppings at the top with your hands.
9. Freeze the dough balls for 10-12 minutes before baking.
10. Bake @375° for 14-15 minutes.
11. Let the cookies set in the baking sheet for 10-15 minutes and sprinkle some sea salt at the top. If you want to cover the empty spaces at the top, you can poke the toppings while the cookies are warm.
12. Then transfer them onto a wire rack with a spatula and let them cool.
Each cookie weighs 6oz.
Please watch the video recipe for details. Thanks!
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