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Double Chocolate Pecan Toffee Cookies

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Chocolate cookies with a crunch! These double chocolate pecan toffee cookies are soft and chocolatey with a perfect hint of nuttiness from the toffee and pecans!

double chocolate pecan toffee cookies stacked with a platter in the background

Darlings, one of the desserts I think everyone should have a few good recipes for is a drop cookie. Drop cookies – the kind with batter you spoon onto a sheet and bake – are easy treats guaranteed to bring smiles. You don’t really need special equipment, you can freeze the dough to bake on demand, and drop cookies make excellent gifts. They’re the perfect “just because” treat! I’ve been into baking them quite a bit recently, and this recipe for double chocolate pecan toffee cookies is a new favorite to come from the kitchen. I’m so glad to be sharing it with you today!

These double chocolate chip cookies give you that nice chewy yet soft texture. Part of this comes from the ratio of dry and wet ingredients, and the other part comes from cornstarch! To get extra tender soft cookies, many bakeries will use cake flour in their cookies. It has a lower protein content and therefore is less “chewy” than your higher protein flours.

unbaked double chocolate toffee chip cookies ready to go in the freezer for baking later, or the refrigerator for a rest before baking

The thing is, we like a little chew in our cookies. So instead of using cake flour, or asking you to blend cake and all-purpose flour, we use a little cornstarch in the recipe. If you can’t use cornstarch, arrowroot powder makes an excellent substitute. Just use an equal amount of arrowroot powder as cornstarch.

And if you don’t have either? It’s okay. The cookies will still taste fabulous if you leave it out. The final result won’t be identical to my recipe, but it will still taste good! There are very few times in a baking recipe that you’ll hear you can just skip an ingredient if you don’t have it. This is one of the very, very few exceptions.

baked double chocolate toffee chip cookies on a sheet

Now for the toffee, I highly recommend you make your own… KIDDING! Please don’t do that. You can find toffee chips in the baking section of your grocery store with the chocolate chips. Recently, I’ve seen both regular toffee chips and a mix of toffee and chocolate chips. Stick to the bag of just toffee baking bits for this recipe to make sure you get plenty of toffee flavor. There’s already plenty of chocolate in the recipe!

For pecans, you can either buy the chopped pecan baking bits or chop your own. You can use unroasted pecans, and the pecan flavor will be on the mild side. But if you’d like a bolder pecan flavor, give the pecans a quick toast before using in the batter. Toasting the nuts will help draw out some of the flavor and provide a little extra crunch. I have tried both, and while toasting is nice, my family really liked either equally. So this is really up to you!

milk pouring in the background with a stack of double chocolate pecan toffee cookies in the foreground

If you want the best flavor development, let the dough rest overnight in the refrigerator. This is a trick popular with many chocolate chip cookie recipes. Most drop cookie dough recipes can safely rest covered in the fridge up to 3 days before baking! But if you plan to bake after that, go ahead and pop your shaped cookies in the freezer. Once they are frozen solid, you can store them several months in an airtight container or freezer bag.

Honestly, waiting longer than overnight doesn’t seem to make much difference in flavor development. And just like with my olive oil cookies, if you bake them immediately, the flavors settle anyway by the next day. These double chocolate pecan toffee cookies are best within 3 days of baking, in my opinion. They’re delicious up to a week after baking. But I do think they’re at their best at room temperature within a few days of baking. After that, I like to heat them for a few seconds in the microwave to return that soft and chewy texture.

double chocolate chip cookie with a bite taken out of it balanced vertically over a glass of milk

If you want to get a jump on holiday baking this year, or just want a great cookie to keep on hand for baking fresh as the occasion calls, give this recipe a try! And even if you don’t have a specific occasion in mind, make them anyway. A warm cookie is always a good idea!

Happy baking, darlings!

double chocolate pecan toffee cookies stacked with a platter in the background

Double Chocolate Pecan Toffee Cookies

Yield: about 30 cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Chocolate cookies with a crunch! These double chocolate pecan toffee cookies are soft and chocolatey with a perfect hint of nuttiness from the toffee and pecans!

Ingredients

  • 16 tablespoons unsalted butter, softened
  • 1 1/2 cups lightly packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 tablespoons cornstarch, or arrowroot powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 8-ounce bag toffee baking bits (about 1 1/3 cups)
  • 1 2/3 cups semi-sweet chocolate chips
  • 1 cup chopped pecans

Instructions

  1. In a large mixing bowl or the bowl of a stand mixer fit with the paddle attachment, cream together the butter and sugars until light and fluffy. Scrape the sides of the bowl.
  2. Stir in the eggs, one at a time, scraping the sides of the bowl after each addition. Mix in the vanilla extract.
  3. In a smaller mixing bowl, stir together the flour, cocoa powder, corn starch, salt, baking powder, and baking soda.
  4. Add the dry ingredients to the butter mixture in three batches, stirring until just combined each time. Scrape the sides of the bowl after each addition to make sure you aren't leaving any dry portions of the mixture at the bottom of the bowl.
  5. Once the flour has been mostly incorporated, add in the chocolate chips, toffee chips, and chopped pecans. Fold in with a spatula.
  6. Use a medium cookie scoop to portion out the cookies. If you have time, refrigerate for 2 hours, or up to 2 days, covered with plastic wrap. At this time, you can also freeze for later. Place the completely frozen cookies in an airtight container or plastic bag and store in the freezer until ready to bake. Use within 6 months and bake directly from frozen.
  7. When you are ready to bake, preheat the oven to 375 F. Bake the cookies for 8-10 minutes until the edges are set and look mostly done. The center will look slightly underbaked, but not raw. This is perfect!
  8. Remove from the oven and allow to rest on the baking sheet 10 minutes before transferring to a rack to cool completely. The cookies will be too soft to transfer straight out of the oven!
  9. Enjoy warm, or store completely cooled cookies in an airtight container at room temperature up to one week.

Notes

  • If you don't have cornstarch, you can substitute arrowroot powder. If you don't have either on hand, you can omit, but the cookies will be a little chewier than soft.

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