Toffee Pecan Chocolate Chip Cookies

Thick, chewy, and ready in 20 minutes. You can't go wrong with these cookies.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 11

Total Time 21

Servings large cookies

Calories 353kcal

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Heat a skillet over medium heat. Once hot, add the pecans and toast over medium heat until fragrant, stirring very frequently, about 5 minutes. Be careful not to burn the pecans.
Remove nuts to a cutting board and finely chop.
Add the butter, brown sugar, white sugar, egg, and vanilla to a mixing bowl and beat until well combined.
Stir in the flour, baking soda, and salt until a soft dough forms.
Mix in the toasted pecans and toffee bits.
Portion dough into 9 large balls and space evenly on the prepared baking sheet.
Bake for 11 minutes exactly. Cookies may look underdone but will continue to set up while cooling. As soon as you remove the cookies from the oven, press the chocolate chunks into the tops of the cookies.
Cool completely on baking sheet before transferring to an air-tight container. Cool at least 10 minutes before eating or cookies will fall apart.

The pecans are optional and can be left out. If you don't use the pecans, add additional toffee or some chocolate chips to the dough.

The cookies will look underdone when you remove them from the oven. They'll finish baking on the hot cookie sheet as they cool. Do not overbake.

You can mix the chocolate chunks into the dough rather than pressing them on top of the cookies, but we like the little pops of chocolate on top.

Store cookies in an airtight container for up to 5 days.