Bakery-Style Milk Chocolate Chip Toffee Pecan Cookies
These golden, thick and chewy Bakery-Style Milk Chocolate Chip Toffee Pecan Cookies are the ultimate cookies! Loaded with buttery toffee bits, milk chocolate chips and crunchy pecans, these cookies are soft on the inside and a little crispy on the outside. We just can’t think of a better combination when you want to impress your discriminating taste-buds!
Servings: 18 Servings
Calories:
Ingredients
- ½ cup or 1 stick unsalted butter cold from fridge, roughly chopped
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 1 large egg cold
- 1 and 3/4 cup all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon of salt
- 1 and 1/2 cups milk chocolate chips or chunks
- 1 cup toffee bits like Heath
- 1 cup pecans
- Optional Sea Salt
Instructions
- Preheat oven to 350 degrees. Line two baking trays with parchment paper.
- In a large mixing bowl, using a mixer, beat together the chopped cold butter and sugar until combined. Add vanilla and egg. Beat until combined, but do not overmix.
- Add flour, cornstarch, baking soda and salt, if using, and beat on a low speed until soft cookie dough forms. Add chocolate, toffee and pecans and beat briefly.
- Scoop out cookie dough roughly 2 1/2 to 3 tablespoons per cookie, and place on prepared oven trays, leaving room for the cookies to spread, 6 cookies per tray unless you are making smaller cookies.
- Bake cookies for 12-14 minutes or until golden brown. Leave cookies to cool completely.