Pecan Toffee Chocolate Chip Cookies
These Pecan Toffee Chocolate Chip Cookies are soft, chewy, and packed with rich brown buttery flavour in every bite! They are loaded up with crunchy pecans, gooey chocolate, and sweet toffee bits. Perfect for freezing or making ahead, they’re the ultimate holiday cookie to bake and share this season!
Ingredients
- 3/4 cups + 2 tbsp unsalted butter melted, browned, and cooled
- 1/3 cup dark brown sugar
- 1/3 cup white sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 tbsp vanilla
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp cornstarch
- 1/2 tsp cinnamon
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup pecans chopped
- 1/2 cup toffee bits like Skor or Heath's
Instructions
- Preheat the oven to 350℉/176℃. Line 2 baking trays with parchment paper and set aside. Chop the pecans and set aside.
- In a pot over medium-high heat, melt the butter. Continuously stir it after melting. It will begin to foam, and after a few minutes you will notice brown specks on the bottom of the pan as you keep stirring. The aroma of nutty, caramel-like brown butter will also arrive. Remove from heat and transfer into a heat-safe glass container to cool as you prep the rest of the ingredients.3/4 cups + 2 tbsp unsalted butter
- In a bowl, add the flour, baking soda, baking powder, cornstarch, cinnamon, and salt. Stir to combine and set aside to use later.2 cups all-purpose flour, 1/2 tsp salt, 1 tsp cornstarch, 1/2 tsp cinnamon, 1 tsp baking soda, 1/4 tsp baking powder
- In a large bowl, add the melted and cooled brown butter, brown sugar, and white sugar. Whisk for 1-2 minutes until well combined.1/3 cup dark brown sugar, 1/3 cup white sugar, 3/4 cups + 2 tbsp unsalted butter
- Add in the egg, egg yolk, and vanilla. Whisk for another 1-2 minutes until smooth.1 large egg, 1 large egg yolk, 1 tbsp vanilla
- Toss in the dry ingredients. With a spatula, gently stir just until a soft cookie dough forms. Do not over-mix!
- Add in the chocolate chips, chopped pecans, and toffee bits. Mix in a few times to evenly distribute them into the dough.1/2 cup semi-sweet chocolate chips, 1/2 cup pecans, 1/2 cup toffee bits
- Scoop 6 cookies per tray, spacing them evenly apart from one another. Bake for 14-17 minutes or until they have golden crisp edges and soft, puffy middles. I baked mine for 16 minutes exactly. For gooey-er cookies, bake them for less time. The cookies may look underbaked in the middle, but will continue to bake as they cool.
- Allow to cool, transfer to a cooling rack, and enjoy!