Bakehouse Pistachio Toffee Chocolate Cookies

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

DIRECTIONS:

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 …