These pistachio toffee chocolate chip cookies are giant bakery-style cookies made with browned butter and are packed with chocolate, toffee, and pistachios so that you can make the Gideon’s fan favorite at home anytime.
What is Gideon’s Bakehouse?
If you’re here, you’ve probably at least heard of Gideon’s, if not already been there. There’s a lot of hype floating around about this Orlando bakery, and honestly, the experience lives up to it. The bakehouse itself is teenie tiny with a spooky vibe on the inside. It’s dark, with Tim Burton like pictures hanging on every inch of the walls. There’s a bakery case filled with giant cakes and their infamous half pound cookies. They also offer over the top cold brews like their popular peanut butter version.
It’s located in Disney Springs and ALWAYS has a line. A long one. On our last Disney trip I booked it straight to Gideons when they opened to get my name on the queue ASAP. Even though I was there within 5 minutes of the bakery opening, I still had a virtual queue wait time of 1 hour. If you go later throughout the day, you can expect a 5-6 hour wait in the virtual queue. So my advice if you can’t get there immediately upon opening, is to go straight to Gideons when you arrive at Disney Springs to put your name in. Then, shop, eat, and enjoy your day at Disney Springs and pick up your cookies on your way out.
Unfortunately, most of us don’t live in the Orlando area and Gideon’s doesn’t ship. So how exactly are we supposed to go on with our lives without access to these amazingly indulgent cookies? Well, I spent weeks testing at home versions of these cookies (hard job, I know) and I’ve already brought you the Classic Chocolate Chip and the Cookies and Cream versions, and now I’m back to share the fan favorite Pistachio Toffee Chocolate Chip version.
- High Quality Butter. Like in all of my Gideon’s copycat recipes, I recommend using Kerry Gold Salted Butter. It has a higher fat content than other butters, will give your cookies the depth of flavor they deserve, and will keep them softer, longer. Also, we’re browning the butter in this recipe and I have always found Kerry Gold to brown beautifully without burning.
- Bread Flour. This recipe uses a combination of regular all purpose flour and bread flour. I highly recommend making the recipe as written and not skipping the bread flour. It gives these cookies that chewy texture that we all love.
- Toffee. This recipe calls for chopped toffee, but don’t worry, you don’t have to make it from scratch. You can use the chopped Heath bits that you can find in the baking section of your grocery store next to the chocolate chips. Or, my favorite is chopping up these Toffee Chips from Trader Joes.
- Pistachios. There is a full cup of chopped pistachios in these cookies, so I’d suggest buying ones that are pre-shelled and ready to go so you don’t have to sit there are shell them for an hour.
How to Make Pistachio Toffee Chocolate Chip Cookies
Start by browning the butter. Add the butter to a medium saucepan over medium heat. Allow the butter to melt and then continue cooking until the milk solids and fat separate and the milk solids begin to turn golden brown and have a nutty smell. The butter will begin to crackle and pop, and then as you continue to cook it it will become quiet and foam up. Swirl the pan around to see the browned bits at the bottom, then remove from heat and allow to cool for about 10 minutes.
While the butter cools, gather the rest of your ingredients. I highly recommend weighing your ingredients when baking to get the most accurate results.
In a stand mixer with the paddle attachment, add the sugar, brown sugar, and slightly cooled browned butter. Cream on medium speed for 3-4 minutes. Then, add the egg, egg yolk, and vanilla extract and mix for another 2 minutes until light in color and fluffy in texture.
In a separate bowl, whisk together the all purpose flour, bread flour, cornstarch, baking soda, baking powder, and salt. Then, add the dry ingredients to the stand mixer 1/2 at a time, mixing until just combined. Add 90 g each (about 1/2 C) chocolate chips, chopped toffee, and pistachios and fold into the dough with a rubber spatula.
Portion the dough into 6 giant 6.5 oz cookie dough balls and place in the fridge for 5-10 minutes, or just long enough to let them firm up enough to handle. While the dough is chilling, add the remaining chocolate, toffee, and pistachios to a bowl. Remove the cookie dough from the fridge and roll them into a ball in your hands and then into the chocolate, toffee, pistachio mixture. Press it into the dough so that it sticks, covering the entire cookie dough ball except for the bottoms. Place back in the fridge and chill at least 12 hours overnight, or up to 24 hours.
When ready to bake, preheat the oven to 350. Line two cookie sheets with parchment paper and place 3 cookies per sheet, leaving space for the cookies to spread. Bake one sheet at a time for 15-16 minutes. Remove the cookies from the oven and bang the cookie sheet on the counter 5-6 times to help the cookies spread. They will still be very thick, but will spread out a bit as they cool.
Use a spoon or mini rubber spatula to scoot in any runaway edges while the cookies are still hot. Fill in any empty spaces with extra chocolate, toffee, or pistachios. Top with flaky salt. Allow cookies to cool on the hot cookie sheets for 4-5 minutes, then transfer to a cooling rack.Print
Big bakery style cookies made with browned butter and packed with chocolate, pistachios, and toffee.
- 1 C (226 g) Salted Kerry Gold Butter
- 3/4 C (165 g) Dark Brown Sugar
- 1/4 C (55 g) Granulated Sugar
- 1 Lg Egg + 1 Egg Yolk, at room temperature
- 2 tsp Pure Vanilla Extract
- 1 C (125 g) All Purpose Flour
- 1 1/4 C (165 g) Bread Flour
- 2 tsp Cornstarch
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1 C (180 g) Chopped Pistachios
- 1 C (180 g) Mini Semi Sweet Chocolate Chips
- 1 C (180 g) Chopped Toffee
- Flaky Salt
- Brown the butter and then let it cool for about 10 minutes.
- In the bowl of a stand mixer with the paddle attachment, cream the sugars and cooled brown butter for 3-4 minutes.
- Add the egg, egg yolk, and vanilla extract. Mix for another 2-3 minutes until light and fluffy.
- In a separate bowl, whisk the flours, cornstarch, baking soda, baking powder, and salt.
- Add the dry ingredients 1/2 at a time and mix until just combined.
- Add 90 g each (1/2 C) of the chocolate chips, pistachios, and toffee and fold into the dough with a rubber spatula.
- Portion the dough into 6 giant 6.5 oz cookie dough balls. Place in the fridge for 10 minutes or until just firm enough to handle.
- Mix the remaining chocolate chips, pistachios, and toffee in a bowl.
- Remove the dough from the fridge and roll into balls in your hands then into the bowl of chocolate toffee and pistachios. Press the mixture into the dough so that it sticks and covers the entire ball except for the bottoms.
- Chill at least 12 hours overnight, or up to 24 hours.
- When ready to bake, preheat the oven to 350 and line 2 cookie sheets with parchment paper.
- Place 3 cookies on each sheet leaving room for them to spread.
- Bake for 15-16 minutes, then bang the cookie sheet on the counter 5-6 times to help the cookies spread.
- Use a spoon or mini rubber spatula to scoot in any runaway edges while the cookies are still hot.
- Fill in any empty spaces with extra chocolate toffee or pistachios and top with flaky salt.
- Let cool on the hot cookie sheets for 4-5 minutes, then transfer to a cooling rack.
Cookies will keep at room temperature for up to a week.
To reheat, place in microwave for 10-12 seconds before enjoying.
Keywords: pistachio cookies, pistachio chocolate chip cookies, gideon’s copycat cookies, gideons cookie recipe
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