Pecan Toffee Chocolate Chunk Cookies

5 from 1 vote

Pecan Toffee Chocolate Chunk Cookies

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

Prep Time25

Cook Time15

Chill Time2

Total Time2 40

Course: Dessert

Cuisine: American

Servings: cookies

Author: Maryanne Cabrera

Ingredients

1 cup unsalted butter (226 g) softened, room temp
1 cup brown sugar (200 g) packed
½ cup granulated sugar (100 g)
1 Tablespoon molasses (20 g)
1 ½ teaspoon pure vanilla extract or vanilla paste
1 large egg room temp
2 large egg yolks room temp
2 ½ cup all-purpose flour (325 g)
1 teaspoon kosher salt
1 teaspoon baking soda
1 cup dark chocolate (170 g) roughly chopped
1 cup toasted pecans (120 g) roughly chopped
1 cup chopped toffee bits (115 g)
Maldon sea salt flakes for optional garnish as needed

Instructions

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.

Notes

Baking time refers to size 24 cookie scoop portions. Adjust accordingly should you decide to portion cookie dough into a different size.
If baking frozen cookie dough portions, add 1-2 minutes of extra baking time.
To toast pecan halves: bake in a 350° F oven for 10-12 minutes until nuts are warm and golden brown. Chop nuts once cooled. Allow nuts to cool to room temperature before adding to cookie dough.
Use high quality chocolate. I suggest 60-72% dark chocolate. Semisweet chocolate also works. Do not use milk chocolate.
Use this homemade toffee recipe. Alternatively, substitute with store-bought packaged toffee bits.
Store cooled cookies in an airtight container for up to 5 days.

*** 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.

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