Soft and chewy with pockets of melted dark chocolate and little crunchy toffee bits. These pecan toffee chocolate chunk cookies are going to be your favorite new cookies!
Yield: 2 dozen cookies
In the bowl of a stand mixer fitted with a paddle attachment, cream together softened butter, brown sugar, sugar, and molasses until smooth, about 3 minutes. Add vanilla.
On low speed, add eggs one at a time. Beat until eggs are well incorporated. Scrape down sides of bowl as needed to ensure thorough mixing.
In a large bowl, whisk together flour, salt, and baking soda. With the mixer running on low, add 1/3 of flour mixture. Once almost incorporated, add another 1/3 of flour mixing.
Toss chocolate chunks, toasted pecans, and toffee bits in remaining 1/3 of flour mixture. Fold into cookie dough until well distributed and there are no longer any dry streaks of flour.
Cover with plastic wrap (or reusable wrap). Chill in the fridge for at least 2 hours (overnight is ideal).
Scoop chilled cookie dough using a #24 scoop. Place on a parchment lined baking sheet. Cover and place in the fridge while oven preheats.
Preheat oven to 350°F. Line several baking sheets with parchment paper or reusable silicone baking mat.
Place chilled cookie portions at least 3-inches apart on prepared baking sheet. Bake for 7 minutes. Rotate baking sheets. Bake for another 4 minutes. Cookies will have spread. Use a flexible bowl scraper to push, gather, and reshape cookies into rounds. Return to oven for another 3-4 minutes until edges of cookies are set, but the center is still soft.
Note: 6 cookie portions will fit on a standard 18x13-inch half size baking sheet.
From the oven, immediately sprinkle hot cookies with sea salt flakes (if using). Allow cookies to remain on hot baking sheet for 7 minutes. It will take several minute for the cookies to regain structure. Use an offset spatula or bowl scraper to transfer warm cookies to a wire rack. Cool cookies to room temperature.
*** In order to achieve the same round cookie shape photographed in the blog post, you must use a flexible bowl scraper or spatula to push, gather, and shape cookies. The cookies will spread in the oven.