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Colossal Pistachio Toffee Cookie on a cooling rack with a large pink book and small mug with spoon on the dark background and a few pistachios sprinkled around.

Colossal Pistachio Toffee Cookies

These ginormous Colossal Pistachio Toffee Cookies will be talked about for years! They are chocolatey, nutty, and oh so decadent!
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Ingredients Method

Ingredients
  

  • 5 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups unsalted butter (at room temp)
  • 1½ cups brown sugar
  • 1 cup sugar
  • 4 eggs
  • 4 tsp vanilla
  • 2 cups semi-sweet chocolate chips
  • 2 cups pistachios (divided) roughly chopped
  • 2 cups toffee bits (divided)

Method
 

  1. In a large bowl, combine the dry ingredients: flour, baking soda, and salt. Set aside.
  2. In a separate large bowl, cream the butter, sugar, and brown sugar until light and fluffy (by hand or using a mixer.)
  3. Add eggs one at a time and mix until incorporated.
  4. Mix in the vanilla extract until fully combined.
  5. Gradually mix the dry ingredients into the butter/sugar mixture. Mix until a soft dough forms.
  6. Fold in the 2 cups of semi-sweet chocolate chips, 1/2 cup of the roughly chopped pistachios, and 1/2 cup of the toffee bits.
  7. Cover the bowl of dough with plastic wrap and refrigerate overnight. DO NOT SKIP THIS STEP!
  8. After the dough has been chilled, remove from the refrigerator. Put the remaining 1½ cup each of chopped pistachios and toffee bits in a shallow dish, mix together, and set aside for a moment.
  9. Each cookie requires 1 cup of dough. Form each one into a thick ball. Dip/roll each ball into the pistachio/toffee mixture. Coat the top and all sides of the ball. Be sure to apply pressure so that the toppings stick and feel free to manually fill in any empty spots so that this cookie dough ball is COVERED.
  10. Place the ball on a cookie sheet lined with parchment paper. These cookies will be huge. It is recommended to only make 4 per cookie sheet.
  11. The dough will likely start to soften at this point from your hands and from just being out of the fridge. After the balls are formed and on the cookie sheet, place it BACK in the fridge until firm again. (If the dough is soft at ALL, the cookies will widely spread when baked.)
  12. One you are sure that the dough is cold and firm, place them in a 350° oven for 21-25 minutes. The edges will be slightly brown and the top center will be appear to be "just baked". Remove from the oven and let the cookies rest on the cookie sheet for 10 minutes before moving to a cooling rack.