Chocolate Toffee Cookies with Candied Pecans
Ingredients
For the cookies
- 2 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 sticks (1 cup) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup dark brown sugar packed
- 2 large eggs
- 1 ½ teaspoons pure vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup toffee pieces
For the Tops of the Cookies
- 1 ½ cups candied pecan halves from Chef Gail Sokol’s recipe for Candied Pecans
- 1 ½ cups semi-sweet or bittersweet chocolate chunks cut from 2 4-ounce bars semi-sweet or bittersweet chocolate
Instructions
- Preheat oven to 375°Fahrenheit. Line 2 large sheet pans with parchment paper. Set aside.
- In a medium mixing bowl, whisk together flour, baking soda and salt. Set aside.
- In the bowl of an electric mixer using the paddle attachment, cream the butter and both sugars on medium speed until well blended.
- Crack the eggs into a liquid measuring cup. Add the vanilla into the eggs.
- On low speed add eggs, one at a time, into butter mixture making sure each egg is blended in before adding the remaining one.
- On low speed, add the dry ingredients and mix until just blended.
- Remove the bowl from the motor. Using a large spoon, blend in chocolate chips and toffee pieces into the batter. It will be quite stiff.
- Using a ¼ cup solid measuring cup, sprayed with nonstick cooking spray or oil, take heaping cupfuls of batter and place them onto the prepared sheet pans about 3 to 4 inches apart.
- Lightly press down on each dough mound just to form a round shape.
- Bake cookies for 11-15 minutes or until nice and brown.
- Remove cookies from the oven and carefully push some chocolate chunks and candied pecan halves onto the tops of each cookie.
- Allow cookies to cool completely before removing them to a cooling rack and baking off the remaining cookie dough as stated above.
Notes
Makes approximately 2 dozen large cookies