Salted Toffee Pecan Chocolate Chip Cookies
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4.5 from 2 votes

Salted Toffee Pecan Chocolate Chip Cookies

Prep Time20 mins
Cook Time33 mins
Total Time53 mins
Servings: 27 cookies

Ingredients

  • COOKIE:
  • 1 1/3 cups all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1/2 cup butter at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar firmly packed
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 cup chocolate chips
  • 3/4 cup rough chopped pecans
  • DIPPING:
  • 2 cups chocolate chips
  • 1/2 cup toffee bits see notes on where to buy
  • 2 Tbsp Himalayan Salt

Instructions

  • Preheat oven to 350 degrees F.
  • Line cookie sheets with parchment paper.
  • In bowl combine flour, baking powder, baking soda and salt. Set aside.
  • In large mixing bowl cream butter and sugars together until light.
  • Add egg and vanilla, beat until smooth.
  • With mixer on low, gradually add in flour mixture until combined.
  • Stir in the chocolate chips and pecans by hand until evenly distributed.
  • Using cookie scoop scoop and drop cookies on parchment lined cookie sheet.
  • Roll each dough mound into a ball.
  • Bake 10-11 minutes or until golden brown on edges and tops. (see notes regarding my crazy habit).
  • Repeat until all the cookies are baked.
  • Cool completely.
  • DIPPING:
  • Melt the chocolate in small bowl or dish, ideally it should be deep enough that all the cookies can be dipped. So a smaller/deeper dish is best. I used a glass 2 cup liquid measuring cup with handle.
  • Have your toffee and salt ready.
  • Begin by dipping first cookie in chocolate half way.
  • Lay on parchment lined baking sheet.
  • Sprinkle with toffee and lightly sprinkle with salt (see notes).
  • Repeat until all cookies are dipped and sprinkled.
  • Keep in cool dry place to set.

Notes

1.Toffee bits - you can make your own if you wish or buy them in the grocery store, Heath makes a good one (they call it "brickle") and they can be found by the chocolate chips in the baking aisle.
2. When cookies come out of the oven I have a crazy habit of tapping on top of each one with a few fingers (very lightly, cookies are hot!), it helps the dough collapse and then you see all the mounds of what is underneath the dough. Its totally optional and does not affect the flavor.
3. If salt is not your thing on a cookie you can omit it (but I wouldn't :-) ).