Best Chocolate Chip Toffee Pecan Cookies Recipes

Chewy Toffee Pecan Chocolate Chip Cookies image

Provided by luvn-n-the-oven

Categories Dessert

Time 2h

Yield 75-85 cookies

Number Of Ingredients 15

3 cups all-purpose flour
1 cup chopped pecans
2 teaspoons baking soda
2 teaspoons cream of tartar
1/2 teaspoon table salt
1/2 cup unsalted butter, softened
1/2 cup all-vegetable shortening
1 cup granulated sugar
1 cup firmly packed dark brown sugar
1/4 cup molasses
2 large eggs
2 teaspoons vanilla extract
2 cups semisweet chocolate morsels
1 (8 ounce) bag toffee pieces
1 cup turbinado sugar

Steps:

Preheat oven to 350 degrees. Line baking sheets with parchment paper.
In the work bowl of a food processor, add flour, pecans, baking soda, cream of tartar, and salt: process until nuts are finely ground into flour.
In a large bowl, beat butter, shortening, white and dark brown sugars at medium-high speed with an electric mixer until fluffy, about 3 minutes.
Add molasses, eggs, and vanilla; beat on low speed just until blended.
Gradually add flour mixture, beathing just until dough forms.
Stir in chocolate morsels and toffee bits.
Roll dough into 1-inch balls; then roll balls in turbinado sugar. Do not flatten. NOTE: You may need more turbinado sugar - just use more if you need more. I ended up with probably closer to 2 cups.
Place 2 inches apart on prepared baking sheets. Bake 10-12 minutes, or until lightly browned and slightly flattened.
Let cool on pans for 15 minutes. Remove from pans, and cool completely on wire racks.
NOTE: you may find it useful to rinse and dry hands every so often, as that helps the dough roll into a ball more easily.

Chocolate Chip Toffee Pecan Cookies image

Provided by @MakeItYours

Number Of Ingredients 12

1 cup unsalted butter, room temperature
1 cup firmly packed light brown sugar
1/2 cup white sugar
2 to 3 teaspoons vanilla extract (see note)
1 large egg
1 large egg yolk
2 1/4 cups all-purpose flour ((see recipe for measuring instructions))
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup semi-sweet chocolate chips
1 cup chopped pecans
1 cup chopped toffee pieces ((like Heath Bits o' Brickle English Toffee Bits))

Steps:

Preheat the oven to 325°F and line a cookie sheet with parchment or a silicone baking mat.
In large bowl, stir together the butter, brown sugar, and white sugar. The butter should be soft enough to mix thoroughly, but not melted. Add the vanilla, egg, and egg yolk and stir until combined.
In another bowl, measure the flour by spooning the flour into the measuring cup and leveling it off. THIS IS IMPORTANT! Add the baking soda and salt and whisk together.
Add the flour mixture to the butter mixture and stir to combine. This might take some work, but it will combine.
Add the chocolate chips, pecans, and toffee pieces. Mix well. Allow the dough to rest about 5 minutes.
Use a 1 1/2 tablespoon cookie scoop to portion the dough out onto the prepared pan placing them about 4 inches apart. Bake for 10 to 12 minutes or until the edges are golden brown. Work in batches to use the remaining dough. Cool on the pan for 5 minutes before moving to a wire rack to cool completely. Store in an airtight container.