Are you ready for your new favorite cookie recipe, because here it is! These chocolate toffee nut cookies are so delicious I sent them to work with my husband to share with his co-workers otherwise I would have finished the entire batch off myself!
The combination of chewy toffee, the nutty taste of chopped pecans and the chocolate that just pulls it all together you’ve got the perfect cookie.
Ingredients you will need
- Browned butter – Made by melting and boiling butter until it starts to brown, adds a bit more of a nutty flavor to the cookie.
- Brown sugar – using light brown sugar will give you more sweet and less of a molasses flavor.
- Granulated sugar
- Eggs – used to bind all the ingredients together
- Vanilla extract – for an added warm flavor
- All-purpose flour – creates the base of the cookie dough
- Baking soda – helps to rise and even out the cookie while baking
- Kosher salt – you can use table salt, using kosher salt give you a but for of a salt flavor in your bite. both will bring out the flavor of your cookies nicely.
- Semi-sweet chocolate chips – you can use dark chocolate chips also for a richer flavor.
- Chopped pecans – adds a nutty texture and flavor to the cookie
Toffee bits
- Brown sugar, Butter and Kosher salt – you can use pre made toffee bits if you don’t want to make your own. they are usually smaller and may result in a different texture.
How to make Chocolate Toffee Nut Cookies
1. Make the toffee bits
you cause use pre made toffee bits from the grocery store, but making home made toffee bits really isn’t hard and will give you a better result.
add all ingredients for the toffee to a small pot and melt over medium heat stirring occasionally and bring to a soft boil.
allow toffee to boil until it reaches a temperature of 300°f
remove from heat and pour over a cookie sheet lined with parchment paper or a silicon mat and spread with a spatula to ¼ inch thickness
set tray in the fridge until hard (about 20 minutes)
once the toffee is hard use a small clean hammer to break it into the desired size. set aside.
2. Pre-heat oven
preheat oven to 350°f
3. Brown the butter
In a medium pot melt butter and allow to boil until it turns a golden brown colour. remove from heat and set aside to cool slightly.
4. Combine Sugar
In the bowl of your stand mixer add sugar and brown sugar as well as the cooled butter, using the paddle attachment beat until combined.
5. add eggs and vanilla
add eggs and vanilla before beating again to combine
6. Add your dry ingredients
add flour, baking soda and salt then combine slowly until it all comes together into one solid dough.
7. Add you mix-ins
chop pecans and add them to the dough as well as the chocolate chips and toffee bits.
fold everything together being careful not to break the pieces too much.
8. Scoop dough
using a cookie scoop spoon 1.5 tbsp-sized balls of cookie dough onto the lined cookie sheet. leaving about 1-2 inches between each cookie for spreading.
9. Bake
bake the chocolate toffee nut cookies in oven for 8-10 minutes until fully cooked
10. Cool
allow cookies to cool on baking sheet for 5 minutes before transferring to a cooling rack to cool completely
be careful of the toffee if you are impatient as that part gets very hot in the oven.
Chocolate Toffee Nut Cookies
Equipment
- 1 candy thermometer
- 2 medium pots
- 1 cookie sheet
- parchments paper
- 1 1.5 tbsp cookie scoop
- 1 set measuring cups
- 1 set measuring spoons
- 1 stand mixer or had beater
Ingredients
- 1 cup browned butter
- ¾ cup brown sugar
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2⅔ cup all-purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 cup semi-sweet chocolate chips
- 1 cup chopped pecans
Toffee bits
- 1 cup brown sugar
- ½ cup butter
- 1 tsp kosher salt
Instructions
Toffee
- add all ingredients for the toffee to a small pot and melt over medium heat stirring occasionally and bring to a soft boil.
- allow toffee to boil until it reaches a temperature of 300°f
- remove from heat and pour over a cookie sheet lined with parchment paper or a silicon mat and spread with a spatula to ¼ inch thickness
- set tray in the fridge until hard (about 20 minutes)
- once the toffee is hard use a small clean hammer to break it into the desired size. set aside.
Cookie Dough
- preheat oven to 350°f
- In a medium pot melt butter and allow to boil until it turns a golden brown colour. remove from heat and set aside to cool slightly.
- in the bowl of your stand mixer add sugar and brown sugar as well as the cooled butter, using the paddle attachment beat until combined.
- add eggs and vanilla before beating again to combine
- add flour, baking soda and salt then combine slowly until it all comes together into one solid dough.
- chop pecans and add them to the dough as well as the chocolate chips and toffee bits.
- fold everything together being careful not to break the pieces too much.
- using a cookie scoop spoon 1.5 tbsp-sized balls of cookie dough onto the lined cookie sheet. leaving about 1-2 inches between each cookie for spreading.
- bake in oven for 8-10 minutes until fully cooked
- allow cookies to cool on baking sheet for 5 minutes before transferring to a cooling rack to cool completely
- be careful of the toffee if you are impatient as that part gets very hot in the oven.
