Ingredients for Chewy Toffee Pecan Chocolate Chip Cookies
- All Purpose Flour
- 1 cup pecan halves
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- Table Salt
- Unsalted Butter
- 1/2 cup shortening
- Granulated Sugar
- Dark Brown Sugar
- 1/4 cup molasses
- 2 large eggs
- Vanilla Extract
- Semisweet Chocolate Morsels
- Toffee Pieces
- 1/2 cup turbinado sugar
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How to Make Chewy Toffee Pecan Chocolate Chip Cookies
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- In a food processor, combine 3 cups all-purpose flour, 1 cup pecan halves, 1 teaspoon baking soda, 1/2 teaspoon cream of tartar, and 1/2 teaspoon salt. Process until pecans are finely ground into a flour-like consistency.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1/2 cup shortening, 1 cup packed light brown sugar, and 1/2 cup packed dark brown sugar at medium-high speed with an electric mixer until light and fluffy (about 3 minutes).
- Add 1/4 cup molasses, 2 large eggs, and 1 teaspoon vanilla extract.
- Beat on low speed until just combined.
- Gradually add the dry flour mixture, beating until a dough forms.
- Stir in 2 cups chocolate covered toffee bits and 1 cup chocolate morsels.
- Roll dough into 1-inch balls.
- Roll balls in 1/2 cup turbinado sugar.
- Place balls 2 inches apart on prepared baking sheets. Do not flatten.
- Bake for 10-12 minutes, or until lightly browned and slightly flattened.
- Let cool on baking sheets for 15 minutes.
- Remove from baking sheets and cool completely on wire racks.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
44g
Fat
13g
Carbs
5g
