Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.2 ¼ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt
- In a large bowl, beat the softened unsalted butter with the granulated sugar and packed light brown sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.1 cup unsalted butter, 3/4 cup granulated sugar, 3/4 cup packed light brown sugar
- Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.2 ¼ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt
- Gently fold in the semi-sweet chocolate chips, toffee bits, and toasted chopped pecans.2 cups semi-sweet chocolate chips, 1 cup toffee bits, 1 cup chopped pecans
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. You can use a cookie scoop for uniform size.
- Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for 2-3 minutes before transferring them to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 3-5 days. Freeze baked cookies for up to 3 months. Freeze cookie dough balls for up to 6 months.
