Chocolate chunk pecan toffee cookies
I have a love-hate relationship with toffee.
On one hand, It’s a hard-cracked sugar cooked to the point of developing a deep, delicious, butterscotch flavor. In it’s candy bar form, it’s toffee covered in a thin sheath of chocolate. What’s not to like?
On the other hand, It’s like a sticky tack to the teeth. The rage of feeling like you need a crowbar to pry it out. Although sometimes it’s worth an extra floss and brush.
In any case, humor me, and think of these cookies as a less aggressive version of a toffee candy bar.
The toffee bits paired with brown butter elevates the nutty butterscotch flavor, and the pecans add a nice touch of texture.
Baker’s note: What’s brown butter?
Brown butter is just butter gradually melted down until it’s toasted-a deep brown color- and gives off a nutty aroma. Brown butter can be used in a variety of ways and dishes aside from baked goods.
A few tips to keep in mind when browning butter:
You can leave the sticks whole, but I find cutting them melts a bit faster.
You preferably want a light colored skillet to be able to better see the butter browning.
Be sure to keep an eye on the butter! Once it begins to brown it can go from light brown to dark brown quickly, so be sure not to burn it.
Chocolate chunk pecan toffee cookies
Ingredients
- 2 ½ cups (300g) all-purpose flour
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp kosher salt
- 1 cup (2 sticks or 270g) browned butter, cooled
- ⅔ cups (150g) light brown sugar
- ¼ cup (50g) white granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup (100g or 4oz.) dark chocolate, chopped
- ½ cup (60g) pecans, chopped
- ½ cup (60g) toffee bits
Instructions
- Cut the butter into tablespoon sized pieces and melt in a medium sized skillet or saucepan over medium heat.
- Swirl the pan occasionally so that the butter cooks evenly. It will also begin to foam.
- Keep an eye on the butter as it goes from yellow to a brown color.
- Once the melted butter is a light brown color and gives off a nutty smell, remove it from heat and pour into a heat safe bowl and set aside to cool.
- Place the oven rack in the middle of the oven. Preheat to 350°F.
- In a medium mixing bowl whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl whisk together brown butter butter and sugar until combined.
- Add in the eggs, vanilla extract, and mix until fully incorporated.
- Fold in dry ingredients until fully combined with no extra flour bits at the bottom of the bowl.
- Fold in pecans, toffee bits, and chopped chocolate one at a time fully mixing in each before adding the next.
- Scoop a heaping tablespoon of dough onto a parchment lined baking sheet.
- Bake for 9-11 minutes rotating halfway through. Edges should appear slightly golden brown.
- Let cool for 5 minutes on a baking sheet before transferring to a wire rack to completely
