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Pecan White Chocolate Toffee Cookies




Source of Recipe


adapted from America's Test Kitchen Thick and Chewy Chocolate Chip Cookies


List of Ingredients




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)

Recipe



Toast the Nuts:
Adjust oven racks to upper & lower -middle positions & heat oven to 350°F. 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 chunks. 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°F. Line baking sheets with parchment paper. Using a spoon or medium cookie scoop, place dough balls on prepared sheets about 2 inches apart.
Bake for 9-12 minutes 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