Double Chocolate Toffee Pistachio Cookies

I know, it’s a mouthful to say and I didn’t even add that there’s also a little sea salt sprinkled on top but you know with all those ingredients, something good is about to happen in your mouth.

Last year, to take a break from all the studying and case briefs I had to do, I decided to stop and make something delicious. The inspiration? I had a bag of pistachios and some chocolate chips, so I went hunting for a cookie recipe and found this one from Eat the Love.

I followed the substitutions for the Dutch cocoa powder and mesquite flour because I was on a student budget (money and time-wise) and needed to get these cookies going ASAP! I also added a few modifications based on my personal preferences and they came out perfectly! 52 cookies later… and I was about to get some serious leverage for a favour or two at school. Throughout the day I had people I didn’t even know coming up to me asking if there were anymore cookies.

 Here’s the recipe with my modifications: 
(Note, if you’re going to use regular cocoa powder, up the baking soda by 1/8th a teaspoon.)

2 1/2 C flour (315 g) all purpose flour (or replace 1/4C with mesquite flour if you can find it for a smoky flavour)
1/2 C (65 g) Dutch Processed Cocoa Powder
1 tsp baking soda
1/2 tsp sea salt (plus more for sprinkling on top)
1 C (2 sticks) unsalted butter
1 C (220 g) dark brown sugar
1/2 C (150 g) granulated white sugar
2 large eggs
2 tsp vanilla extract
1 tsp almond extract
1 1/2 C (9 oz or 250 g bag) chocolate chips or chopped dark chocolate
1 C (150 g) toffee bits (reserve 1/4 C to sprinkle on top)
1 C (140 g) shelled roasted pistachios (try to get unsalted, but if you can only find salted, omit the sea salt)

1. Preheat the oven to 350˚F and line your baking sheet with parchment paper.
Whisk the flour, cocoa powder, baking soda and salt in a medium bowl until combined.

2. Add the butter and sugars in the bowl of a stand mixer with the paddle attachment; cream together on medium-high speed until the butter looks fluffy, about 2 minutes. Add the eggs, one at a time, incorporating the first egg at medium speed and scraping down the sides to incorporate before adding the second.
Add the vanilla extract and almond extract, beat on medium until incorporated.

3. Add the dry ingredients about 1/3 at a time, beating on slow initially and increasing to medium each time until all the ingredients are in.
Finally, add the chocolate chips, 3/4 C of the toffee bits and about half of the pistachios to the batter and stir on slow speed to incorporate into cookie dough
(If  you’re using a stand mixer, sometimes I change to the hook attachment as it gets more difficult to mix so the toffee and chips don’t clump together).

4. Take heaping tablespoons of the cookie dough, form into uniform little puck shapes on the baking sheet about 1 1/2 inches apart and then press 2 or 3 pistachios into the dough and some toffee bits.

Sprinkle a touch (a light pinch) of sea salt over each cookie and then bake in the oven for about 13 minutes, or until the cookies start to set on the edges. I’d say start watching them at 11 minutes depending on how you want them, but these taste great with a bit of a crispy edge.
Don’t over-bake, the cookies will seem soft in the middle at first but will firm up when cool. Let them cool on the baking sheet for about 5 minutes before moving to a wire rack.

Makes about 48 deliciously decadent cookies.


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