Toasted Pecan, White Chocolate and Toffee Chip Cookies

january-034

Anyone who reads my blog regularly knows that I have tasted several cookies in my time. Let me tell ya, I have found my new favorite cookie. I have been craving my favorite blondies all week but was in the mood to make cookies. Not only because I did not want to end up eating the whole pan of blondies by myself (I have done this more times than I can count) but because I wanted needed to freeze some dough for later baking (or so the scale has told me). I decided to adapt my go-to chocolate chip cookie recipe to include my all-time-hands-down- favorite blondie add-ins.

I pride myself in baking goodies that any home cook/baker/mom/dad/sister/brother can make. I am a firm believer that you don’t need super fancy or expensive ingredients to bake up mouth-watering, jaw dropping, family pleasing treats! I am proof of this. My recipes are usually straight forward, require few steps or fancy ingredients to pull off and no special equipment to make. These cookies are no exception. I took a basic recipe and kicked it up a notch by doing a few easy steps that anyone can do.

First, I toasted the pecans and allowed them to cool before adding them to my dough. Toasting the nuts creates a deeper and richer flavor which is noticable in baked goods, especially those with simple flavors. Secondly, I use dark brown sugar. There is more molasses added to dark brown sugar giving it a deeper and richer flavor and color than its lighter counterpart. Dark brown sugar will give the cookies a darker color after baking, which I also find more attractive visually. Lastly, I made my dough but chilled it overnight before baking. Allowing the dough to chill before baking further deepens the flavor profile of the dough and the finished cookie as documented in this article (though my grandma has been doing this for years!). These small, easy steps will take your cookie from good to great, by giving them a richer, deeper flavor and color.

So, back to my cookies. Let me tell you, these are phenomenal!  The white chocolate is creamy and smooth,  which compliments the flavors of the toffee pieces and toasted nuts all contained by a rich toffee flavored dough. I had a difficult time not eating all of the dough! The thing I love about this recipe is not just the fact that it taste rich and chewy just  like my blondie recipe but unlike my blondies, I was able to freeze several dough balls to bake later when my sweet tooth screams for a treat. YUM!

I rate this recipe a 9.5

Toasted Pecan, White Chocolate  and Toffee Chip Cookies
adapted from America’s Test Kitchen Thick and Chewy Chocolate Chip Cookies

2 1/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp (1 1/2 sticks) unsalted butter, melted & cooled until warm
1 cup dark brown sugar, packed
1/2 cup granulated sugar
1 large egg plus 1 yolk
2 tsp vanilla extract
1/2  cup Heath Toffee Pieces
3/4 cup Toasted Pecan Pieces
1  cup White Chocolate, chopped (I recommend using white baker’s chocolate, not white chips)

Toast the Nuts:
Adjust oven racks to upper & lower -middle positions & heat oven to 350.
Line cookie sheets with parchment paper.
Spread nuts on a baking sheet.
Bake in oven, stirring occasionally, for about 10 to 15 minutes until fragrant.
Remove from oven and allow to cool. Turn off oven.

Whisk dry ingredients together; set aside.
With electric mixer, or by hand, mix butter & sugars until thoroughly combined.
Beat in egg, yolk and vanilla until combined. Add dry ingredients & beat at low speed just until combined.
Gently fold in toffee pieces, pecan pieces and white chocolate chunjanuary-035ks.

Cover bowl tightly and place in refrigerator until ready to bake (at least 12 hours but up to 72 hours).

When ready to bake allow dough to come to room temperature.
Preheat the oven to 350.
Line baking sheets with parchment paper.

Using a spoon or medium cookie scooper, place dough balls on prepared sheets about 2 inches apart.
Bake for 9-12 minuts until cookies are light golden brown and outer edges start to harden yet centers are still soft & puffy. Do NOT overbake!

Cool cookies on sheets until able to lift without breaking and place on wire rack to cool.

*Instead of baking all of the dough at once you can drop dough balls onto a cookie sheet and chill until firm. Place in Freezer bag and freeze for later baking. Allow to come to room temp and bake as usual watching carefully not to overbake.

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29 thoughts on “Toasted Pecan, White Chocolate and Toffee Chip Cookies

  1. Great combo of flavors! Yum-my, BB! And I have all those things in the cupboard. I’ve really got to stop baking cookies for a while….sigh…will print this one, though!

  2. Great tip about being able to freeze these cookies – it means you can make a big batch and then only need to bake enough at one time for family and guests.

    Would stop me emptying the plate by myself anyway LOL

    Janice

  3. Okay now, you are killing me with all these wonderful recipes. Seriously, first you get me hooked on the best blondies ever, and now I am going to be hooked on these cookies. :)

    I nominated your blog for an award. You can pick it up on my blog. I’ve loved every single recipe of yours that I’ve ever tried (like the blondies, did I mention they were the best blondies ever?). Your blog has really been an inspiration to me and has made me love baking more than I ever thought I would.

    • Courtney,
      You just totally made my day!! I am so thankful for all of my readers and appreciate your comments. So glad I have inspired you in your baking adventures!

  4. Mmm! These were AWESOME! So easy to make and absolutely worth waiting 24 hours to bake them! They got two thumbs up from a crowd of 25. I found that there wasn’t enough dough to contain the pecans, toffee (I used Skor toffee bits from Chipits) and white chocolate chunks so next time I will either decrease the add-ins to 1/2 cup or increase the amount of dough (then I can eat some too). This is my new favorite cookie recipe… THANKS!

    • Stephanie,
      Maybe your chunks were ‘bigger and chunkier’ thank mine! haha. I also chopped my pecans fairly small, that is the great thing about cookies, add as little or as much goodies to the dough as you want!

    • J,
      I like to chill my dough before baking, it allows the flavors to deepen and helps prevent spreading. You should be fine baking right away as long as your dough is not too wet/soft (this will cause spreading).
      Hope you enjoy!

  5. I am with the other posters. You can’t go wrong with toffee and chocolate. That picture speaks a thousand words. This is on my to do list for this weekend!!! Thanks for a great recipe!!

    I have a bake sale coming up soon for church and these would be perfect for it. I guess I’ll be cranking up the Kitchenaid Mixer for a few batches of this!! :-)

  6. I couldn’t decide which recipe from your blog to try first. I chose this one because you rated it a 9.5, an honor you haven’t given to many cookies. I tried these last night. I was skeptical when I saw how little dough it made compared to the mix ins, but once I tasted the dough, I knew I was in for a treat. YUM! I am a very fussy cookie lover and these were fabulous. I absolutely agree with your 9.5!

    • Michelle, SO glad you enjoyed them! I love that recipe and have dough balls in my freezer right now to bake up when the cravings strike!!

  7. These were SO good! I use 1/2cups of white bakers chocolate and another half of milk bakers chocolate. I also added 1/2cups of shredded coconut! TO DIE FOR!

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