Hello everyone! For this recipe I am making dark chocolate chip cookies with toffee bits and chopped pecans, one of my favorite cookie recipes.
One of the best things about these cookies is the balance between the sweetness of the toffee and the richness of the dark chocolate. You can swap the dark chips for semi-sweet or milk, but I wouldn’t recommend doing so unless you have no choice.
You can also omit the pecans, but I would suggest swapping in an equal volume of chocolate and toffee to fill in. If you omit the pecans for allergy related reasons, be sure to check your toffee as well as they often contain nuts.
You could also use chopped walnuts too!
My Tools
Sheet Pans: https://amzn.to/3VyrMqt
Silicone Mats: https://amzn.to/3VnqihA
Cookie Rings: https://amzn.to/3z3NucQ
Medium Bowl: https://amzn.to/4bYmtGo
Liquid Measuring Cup: https://amzn.to/3z8oS2H
Bench Scraper: https://amzn.to/4ecuAQq
Without further ado, here is the recipe!
Dark Chocolate Pecan Toffee Cookies
Difficulty: Easy15
servingsDelicious dark chocolate chip cookies with chopped pecans and toffee bits!
Ingredients
1 stick (113g/0.5 cup) salted butter, softened
1/4 cup (50g) granulated sugar
1/2 + 1/8 cup (123g) brown sugar, packed
1 tsp vanilla extract
1/2 tsp butter flavoring (optional)
1/2 egg
1 egg yolk
1 1/2 cups (180g) bread flour
1/2 tbsp cornstarch
1/2 tsp baking soda
1/4 tsp salt
1/2 cup (113g) dark chocolate chips
1/2 cup (57g) pecans, chopped
1/2 cup (78g) toffee bits
Directions
- In a large bowl or the bowl of a stand mixer, beat together butter and both sugars until light and creamy, about 3 minutes.
- Add in the egg, egg yolks, vanilla and butter flavoring (if using) and mix until smooth. Sift in the flour, cornstarch, baking soda and salt. Stir until mostly combine. Add the chocolate chips, pecans and toffee bits and mix for another 15 seconds or so.
- Divide the dough onto a parchment paper or silicone mat lined baking sheet using a 3-tbsp cookie scoop. Optionally, you can use oven-safe ring molds (linked above!) to make rounder cookies. Cover and chill for at least 2 hours, up to 72 hours.
- Once ready, Preheat oven to 350F and bake for 19-23 minutes, until just starting to brown on the edges and the centers are still a bit soft. 21 minutes is perfect in my oven. Remove and let cool for at least 15 minutes.
- Once fully cooled, store in airtight containers or bags for up to 3 days. You can keep them in the fridge for 5 or so days, and freeze for 2 months.
Recipe Video
Notes
- You can remove the pecans and swap in the same volume of chips + toffee bits, if desired.
Thank you for viewing my recipe! If you have any questions or comments feel free to leave them below!
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