Get ready to experience the ultimate cookie indulgence that will make your taste buds dance with joy! These Toffee Pecan Chocolate Chip Cookies are not just another ordinary treat - they're a decadent symphony of rich flavors and textures that will transform your baking game forever. Imagine biting into a perfectly golden cookie that combines the buttery crunch of pecans, the sweet caramel notes of toffee, and the classic comfort of chocolate chips - all in one irresistible bite. Whether you're a seasoned baker or a kitchen newbie, this recipe promises to deliver bakery-quality cookies that will have everyone begging for your secret!
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1 cup toffee bits
- 1 cup chopped pecans
Instructions
- Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- Fold in the chocolate chips, toffee bits, and chopped pecans using a rubber spatula, ensuring even distribution throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Tips
- Make sure your butter is truly softened, but not melted - this ensures the perfect cookie texture.
- Don't overmix the dough, as this can lead to tough cookies. Mix just until ingredients are combined.
- Use a cookie scoop for uniform cookie sizes, which helps ensure even baking.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to prevent breaking.
- For extra indulgence, slightly press additional chocolate chips and toffee bits on top of each cookie before baking.
- If you prefer softer cookies, slightly underbake by removing them from the oven when edges are just turning golden.
- Store cookies in an airtight container with a slice of bread to help maintain moisture and freshness.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 28g
Protein: 3g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 40mg
