Toffee Coconut Pecan Chocolate Chip Cookies
Chewy, nutty cookies packed with toffee, chocolate chips, and crunchy pecans for a delightful texture and flavor.
Ingredients
Main Ingredients
- 6 tablespoons unsalted butter, softened to room temperature About 3/4 stick
- 1/3 cup packed brown sugar
- 1/3 cup granulated white sugar
- 1 large egg, room temperature
- 1.5 teaspoons vanilla extract
- 1.5 tablespoons cornstarch
- 1 cup all-purpose flour Plus 2 tablespoons
- 0.5 teaspoon baking soda
- Pinch of salt
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup toffee bits
- 1/2 cup sweetened shredded coconut
- 1/2 cup pecans, chopped Toast for enhanced flavor
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter with the brown and white sugars for about 2 minutes, until light and fluffy.
- Add the egg and vanilla; beat until smooth and glossy, scraping the bowl once.
- In a separate bowl, whisk together flour, cornstarch, baking soda, and salt until evenly combined.
- Add the dry ingredients to the butter mixture and stir just until combined. The dough should be thick and slightly sticky.
- Fold in chocolate chips, toffee bits, shredded coconut, and chopped pecans until evenly distributed.
- Form dough balls using about 2 tablespoons of dough each, creating a jagged surface for a rustic look.
Baking
- Place dough balls on the prepared sheet 2½ inches apart.
- Bake for 9–11 minutes, rotating the sheet halfway through. The edges should be light golden, with soft and puffy centers.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Watch closely at 9 minutes as cookies will firm up while cooling. Store cookies in an airtight container for up to 4 days at room temperature.