Y’all! These cookies!
Imagine the perfect chocolate chip cookie – crisp on the outside, chewy and rich on the inside, studded with pecans and toffee, and with the perfect blend of sweet and salty flavors. They might actually be my new favorite cookie. And I have super high standards when it comes to cookies.
I’ve been working for weeks to get these just right. I’ve probably made 6 or 8 batches of cookies. It’s been a tough job. {grins}
I just love the science aspect of cooking. Knowing how different ingredients affect the end product is super fascinating and pretty important for a recipe developer.
So creating the perfect cookie recipe took a little science. And while I won’t bore you with all the little details, I think there are a few things that bear mentioning. I think it makes us all better cooks, right?? Here we go…
White Sugar and Brown Sugar
White sugar gives the cookie its crispy exterior. Brown sugar, with its molasses, gives the cookie a chewy texture. I think the perfect cookie is both crisp and chewy, so I’ve included both.
Eggs
I know how frustrating it is to find a recipe that calls for a whole egg and one egg yolk. You’re left with the extraneous egg white and hate to throw it out. I get it. Well, if it wasn’t absolutely necessary, I wouldn’t include it. I promise.
That extra yolk gives the cookie an extra richness, but I find that two whites makes the cookies spread a bit too much. It would require you to chill the dough, and I hate waiting for cookie dough to chill. When I want cookies, I want them right then! If nothing else, pop that extra white in the fridge in a sealed container or zip-top bag and add it to scrambled eggs this weekend.
Vanilla Extract
I like cookies to have tons of vanilla flavor – especially these. So I typically add 1 tablespoon (3 teaspoons) of vanilla extract to mine. Most recipes this size call for 2 teaspoons. But feel free to add whichever amount you think will best suit your taste. When it comes to the brand, I typically use Watkins Baking Vanilla in the test kitchen because it is readily available at most supermarkets and super centers, but you use whatever your favorite is.
Now go make these cookies! You’re going to love them! And you’re going to love just how easy they are!
Recipe Card
Chocolate Chip Toffee Pecan Cookies
Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup firmly packed light brown sugar
- 1/2 cup white sugar
- 2 to 3 teaspoons vanilla extract (see note)
- 1 large egg
- 1 large egg yolk
- 2 1/4 cups all-purpose flour (see recipe for measuring instructions)
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup chopped pecans
- 1 cup chopped toffee pieces (like Heath Bits o' Brickle English Toffee Bits)
Instructions
- Preheat the oven to 325°F and line a cookie sheet with parchment or a silicone baking mat.
- In large bowl, stir together the butter, brown sugar, and white sugar. The butter should be soft enough to mix thoroughly, but not melted. Add the vanilla, egg, and egg yolk and stir until combined.
- In another bowl, measure the flour by spooning the flour into the measuring cup and leveling it off. THIS IS IMPORTANT! Add the baking soda and salt and whisk together.
- Add the flour mixture to the butter mixture and stir to combine. This might take some work, but it will combine.
- Add the chocolate chips, pecans, and toffee pieces. Mix well. Allow the dough to rest about 5 minutes.
- Use a 1 1/2 tablespoon cookie scoop to portion the dough out onto the prepared pan placing them about 4 inches apart. Bake for 10 to 12 minutes or until the edges are golden brown. Work in batches to use the remaining dough. Cool on the pan for 5 minutes before moving to a wire rack to cool completely. Store in an airtight container.
Notes
