These Gideon’s Bakehouse Pistachio Toffee Chocolate Cookies are straight from the magical land of Disney and stand up to the plate in terms of being fantastically sublime. A substantial cookie base is loaded — and I mean loaded— with chocolate chips, salted pistachios, and chocolate toffee bits. And while you may not first think of these three mix-ins as going together, they are a match you wish you had eaten before.
There are many similarities between all of Disney’s magical kingdoms, however, there’s a unique spot in the Orlando location — Gideon’s Bakehouse. This bakery is serving up seasonal half-pound cookies that reportedly take almost a day of preparation to make. The flavor options rotate frequently throughout the months, but their Pistachio Toffee Chocolate Cookie is a mainstay. I’ve never visited any of the Disney locations, but this bakehouse is enough of a reason to try and go — but before I rushed in and booked tickets, I figured I would try my hand at making them myself, and I’m glad I did. This copycat recipe makes a knockout cookie, and it didn’t take an entire day to prepare and bake.\
INGREDIENTS
- 1 1/2 cups butter, cold and cut into small pieces
- 1 1/2 cups packed dark brown sugar
- 3/4 cup granulated sugar
- 3 large eggs, cold
- 4 1/4 cups all-purpose flour
- 1/4 cup cornstarch
- 1 1/2 teaspoons baking soda
- 1 teaspoon fine salt
- 14 oz milk chocolate chips
- 1 cup toffee bits
- 1 cup salted pistachios, roughly chopped, reserve some whole pistachios for garnishing cookie
PREPARATION
- Preheat oven to 350°F and line two cookie sheets with parchment paper, set aside.
- With a stand or hand mixer, beat butter with dark and granulated sugars until thoroughly incorporated, about 3 to 4 minutes. Since the butter is cold, it’ll stick to the sides of the bowl more so make sure to scrap the bowl frequently.
- Mix in eggs one at a time, beating well after each addition. While the eggs are beating, combine flour, cornstarch, baking soda, and salt in a separate bowl.
- Lower the mixer speed to the lowest setting and gradually add in the dry ingredients. Scrape the bowl and paddle frequently. Finally mix in 11 ounces of the chocolate chips, 3/4 cup of the toffee bits, and 3/4 cup of the pistachios.
- Divide the cookie dough into 8 big portions and roll into balls and flatten slightly into the shape of a hockey puck.
- Take the reserved chocolate chips, pistachios, and toffee bits and put them into the same bowl. Press the top of each portioned cookie in the mix-in bowl, making sure there’s a bit of each mix-in on top of the cookie.
- Place cookies 2-inches apart on the baking sheet and bake for 10 to 12 minutes, rotating halfway. The cookies will still look a little undercooked, but they will continue to cook after being pulled from the oven.
- Let cookies rest for 5 to 10 minutes and then enjoy!
