Please welcome my guest poster. Lynn is a stay at home, homeschooling mom to three. She loves to cook and try all kinds of recipes. You can follow her adventures in the kitchen at Lynn’s Kitchen Adventures.
One of the recipes that I tweaked was my favorite chocolate chip cookie recipe. I wanted to try a cookie that had chocolate and toffee in it, because I love that combination. I tried a few things, and I finally came up with a really good version of a Chocolate Toffee Pecan Cookie.
These cookies are so good. I sent a plate full of them to work with my husband and everyone loved them. I also served them to friends, and they all liked them. I had trouble not eating them, they are so good. I entered these cookies in the Bass Pecan recipe contest, and they won the grand prize of $1,000. I love these cookies. If you like chocolate and toffee, give these a try.
These cookies are large cookies. They are made to be like a cookie you would buy in a coffee shop or bakery. I have tried making them smaller, but it changes the texture. You want these large.
- 2 c. plus 2 TB flour
- ½ tsp. baking soda
- ½ tsp. salt
- 12 TB butter melted
- 1 c. brown sugar
- ½ c. sugar
- 1 egg, plus 1 egg yolk
- 1 teaspoon vanilla
- 1 cup chocolate chips
- 4 ounce English toffee bits
- 3/4 cup chopped pecans, very finely chopped
Preheat oven to 325. In a bowl, mix dry ingredient. In mixing bowl, combine butter and sugars until well blended. Add egg, yolk, and vanilla. Batter will appear slightly greasy. Add dry ingredients, until blended. Add chocolate chips, pecans, and toffee pieces. Scoop in ¼ c. balls onto cookie sheet. I use an ice cream scoop. Place 6 on each cookie sheet. You should only place 6 per sheet because these are large cookies and they spread out. Bake for 15 minutes.