Toffee, Pecan & Chocolate Chip Cookies
Sometimes you just need some candy-in your cookie! This unassuming looking treat hits all the right notes; toffee, chocolate, and pecans. Delicious with a cup of your favorite hot beverage. If there are any leftover, you can freeze them for later! Yum. Makes about 2 dozen
Equipment needed: Silicone baking sheets, Sheet pans, #30 scoop, Stand Mixer
1 3/4 cup unbleached or all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
4 ounces toffee bits
6 ounces mini chocolate chips
3/4 cup chopped pecans
5 ounces or 1/2 cup + 2 Tablespoons slightly soft butter
2/3 cup packed brown sugar
1 large egg
2 teaspoons vanilla extract
Preheat the oven to 350-degrees. Line baking sheets with silicone mats, parchment paper, or spray with non-stick spray.
Combine all of the dry ingredients in a bowl and whisk together. Stir in the toffee bits, chocolate chips and pecans.
In the bowl of a mixer, beat together the butter and brown sugar until light and fluffy. Add the eggs and vanilla and beat until well incorporated. Add the flour mixture and mix until well combined.
Using a scoop or tablespoon, drop the dough onto the baking sheets, leaving at least 1 1/2 inches between the cookies. Bake in the upper third of the oven for 8-11 minutes until golden on top and slightly darker on the edges. Be careful not to overbake.
Cool on a rack and store in an airtight container.
