Buttery toffee and toasted pecans in a rich chocolate cookie; all that’s missing is a cold glass of milk.
What to buy: Skor or Heath bars work best in these cookies.
The delicious flavor of these cookies requires an excellent-quality cocoa powder with a 20 to 24 percent fat content. Chocosphere is a fantastic Internet chocolate resource.
Game plan: If you decide to use homemade or real-butter toffee, the toffee pieces will melt faster, giving the cookies a lacier appearance.
The cookie dough can be made ahead and refrigerated for up to 24 hours; it can also be stored in a resealable plastic bag in the freezer for up to 2 months. In either case, allow the dough to come to room temperature before baking.
This recipe was featured as part of our Holiday Cookies recipe slideshow.| Adapted from Brigid Callinan
- 1Heat the oven to 350°F and arrange a rack in the middle. Combine the flour, cocoa, baking soda, and salt in a medium bowl and whisk to aerate and break up any lumps; set aside. Line a baking sheet with parchment paper and set aside.
- 2Combine the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until light and fluffy, about 3 to 4 minutes. Scrape down the sides and bottom of the bowl. Add the egg and vanilla and mix on medium speed until smooth, about 1 minute.
- 3Reduce the speed to low, add the flour mixture, and mix just until the dough comes together. Add the toffee and pecan pieces and mix until they are evenly distributed.
- 4Scoop the dough by rounded tablespoons and place 1 inch apart on the prepared baking sheet. Bake until the cookies are set around the edges but still soft in the center, about 9 to 11 minutes.
- 5Remove from the oven and allow to cool to room temperature before removing the cookies from the baking sheet, about 10 to 15 minutes. Repeat with the remaining dough. Once cool, store the cookies in an airtight container to maintain their soft texture.