Dark Chocolate Pecan Toffee Chocolate Chip Cookies

Dark Chocolate Pecan Toffee Chocolate Chip Cookies

I didn’t grow up on homemade cookies.  The closest we got were a couple of Christmas goodies I remember my Mom training me to bake and Publix cookies.  Oreos were always my favorite and of course I was a Girl Scout so the peanut butter sandwich cookies were my favorite thin – now, it is the Thin Mints, hands down.

But, now, sometimes, I wake up thinking about chocolate chip cookies.  Who knows?  But, I woke up this morning thinking about cookies.  It was raining.  I have boys.  Friends were coming over.  No time to go to the store.  This is how these amazing cookies started.

A new friend gave me some toffee on a recent trip to the Triangle.  I had mini chips in the freezer.  My mom always stocks my pantry full of pecans, and I had bars of chocolate in my baking stash.

These are the perfect chewy consistency.  Nice and big but not too flat.  I tweaked a recipe and it turned out great.  I hope you enjoy!

Chewy Cookies

Dark Chocolate Pecan Toffee Chocolate Chip Cookies
Author: 
Recipe type: Dessert
Cuisine: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24-30
 
These chewy chunky toffee cookies will be a crowd pleaser!
Ingredients
  • 2 cups all purpose flour
  • ¾ tsp sea salt
  • ¾ tsp baking soda
  • 2 sticks unsalted butter, softened
  • 1 cup sugar
  • ⅔ cup packed light brown sugar
  • 2 tsp vanilla
  • 2 eggs
  • Half cup each:
  • chopped toffee
  • mini semi-sweet chocolate chips
  • chopped milk chocolate
  • 1 cup chopped pecans
Instructions
  1. Preheat oven to 375. Lightly spray baking sheets.
  2. Combine dry ingredients and set aside.
  3. Cream together the butter and the sugars.
  4. Add eggs and vanilla.
  5. Add in the dry ingredients and stir together.
  6. Fold in the add-ins.
  7. Do not over mix
  8. I got 6 cookies per baking sheet - so these are pretty generous cookies.
  9. Bake for 12 minutes.
  10. Do not over bake.
  11. Let cool for 1-2 minutes and remove to a cooling rack. If you let them stay on the baking sheets, the toffee will stick to the pan.