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Fudgy Toffee Pecan Cookies*




Source of Recipe


Brigid Callinan


Recipe Introduction


Buttery toffee and toasted pecans join up in a rich chocolate cookie; all that’s missing is a cold glass of milk.

What to buy: Skor or Heath bars work best in these cookies.

The delicious flavor of these cookies requires an excellent-quality cocoa powder with a 20 to 24 percent fat content. Chocosphere is a fantastic Internet chocolate resource.

Game plan: If you decide to use homemade or real-butter toffee, the toffee pieces will melt faster, giving the cookies a lacier appearance.

The cookie dough can be made ahead and refrigerated for up to 24 hours; it can also be stored in a resealable plastic bag in the freezer for up to 2 months. In either case, allow the dough to come to room temperature before baking.



List of Ingredients




1 cup all-purpose flour
6 Tablespoons cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
8 Tablespoons unsalted butter (1 stick), at room temperature
6 Tablespoons packed dark brown sugar
6 Tablespoons granulated sugar
1 large egg, at room temperature
1/2 teaspoon vanilla extract
1 cup coarsely chopped toffee, from about 3 (1.4-ounce) bars
1/2 cup toasted pecan pieces


Recipe



Heat the oven to 350°F and arrange a rack in the middle.

Combine flour, cocoa, baking soda, and salt in a medium bowl and whisk to aerate and break up any lumps; set aside. Line a baking sheet with parchment paper and set aside.

Combine butter and sugars in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until light and fluffy, about 3 to 4 minutes. Scrape down the bowl sides and bottom. Add egg and vanilla and mix on medium until smooth, about 1 minute.

Reduce speed to low, add flour mixture, and mix just until the dough comes together. Add toffee and pecan pieces and mix until they are evenly distributed.
Scoop dough by rounded tablespoons and place 1 inch apart on the prepared baking sheet. Bake until cookies are set around the edges but still soft in the center, about 9 to 11 minutes.

Remove from the oven and allow to cool to room temperature before removing cookies from the baking sheet, about 10 to 15 minutes. Repeat with remaining dough. Once cool, store cookies in an airtight container to maintain their soft texture.


Yield: 2 Dozen