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!
