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!

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.

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.

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!

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.

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!