These chewy Chocolate Toffee Cookies are studded with lightly toasted chopped pecans. An easy recipe that’s perfect for your Christmas cookie tray or holiday gift-giving!
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Some cookie recipes are just so good that you keep on making them over and over – for years! I first made these addictive chocolate toffee cookies in 2008 and ever since they’ve been a favorite. In fact, I started making these cookies before I was a mama and now my kiddo makes these. Now that is a crazy realization.
These easy chocolate cookies go wonderfully with a steaming mug of coffee or a tall glass of cold milk. They also make fantastic holiday gifts if you like to bake for friends and family. They have a wonderfully chewy texture thanks to a generous amount of semisweet chocolate chips and toffee bits. I pretty much guarantee you won’t be able to eat just one. If you’re into making Christmas cookies I recommend adding these to Santa’s tray!
Tips for Success
Here are a few quick tips to keep in mind for the best cookies:
- Melt the chocolate. The process for making these cookies is a bit unique in that you’re going to use a double boiler to melt the chocolate chips. Typically cookie recipes will just mix the chocolate chips into the cookie batter, but melting it first infuses every bite with deep chocolate flavor.
- Briefly chill the dough. The cookie dough does not need to be chilled for very long – in fact, if you chill it for too long the melted chocolate will harden and make the dough difficult to scoop. You want to chill it just long enough for the dough to firm up, but not so long that the chocolate becomes stiff. 30 minutes is the ideal time.
- Can you use other kinds of nuts? Definitely. If you don’t like pecans you could also toast some chopped walnuts. I would not skip the toasting step though as it adds depth of flavor to the nuts.
- Can I leave the nuts out? Yup, you could also do that.
- These cookies and be stored on the counter in an airtight container for 3-4 days.
- You can also freeze them. To do this, wrap each cookie in saran wrap and then place the wrapped cookies in a freezer-safe Ziploc bag or container. They will keep in the freezer for up to 3 months. Just defrost on the counter or overnight in the fridge when you’re ready to eat them!
These Chocolate Toffee Cookies are chewy and studded with lightly toasted chopped pecans.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
- ½ cup all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 pound semisweet chocolate chips
- ¼ cup (1/2 stick) unsalted butter
- 1¾ cups brown sugar, packed
- 4 large eggs
- 1 tablespoon vanilla extract
- 5½-ounces milk chocolate toffee bits (I used the ones by Hershey)
- 2 oz chopped pecan, toasted (optional)
Instructions
Heat oven to 350 degrees F.
Toast the pecans. Spread whole pecans on baking sheet and toast in the oven for 10 minutes. Set aside to cool. In a small bowl combine flour, baking powder and salt, whisking to blend.
Melt the chocolate. In the top of a double boiler set over simmering, not boiling, water, melt the chocolate and butter, stirring occasionally. (I used a large pot of simmering water and a large metal bowl to make my “double boiler.”
Fill the pot about ¼ full, bring to a simmer, then place your metal bowl into the pot – there should be a fair amount of space between the water and the bottom of your bowl and the bowl should form a seal with the pot.) Remove from the heat, but keep chocolate warm over the hot water.
Make the cookie dough. Using electric mixer, beat sugar and eggs in bowl until thick, about 5 minutes. Chop the pecans. Add the chocolate to the sugar mixture, then add the vanilla. Stir in flour mixture, then the toffee bits and pecans. Cover with saran wrap and chill batter in the refrigerator until firm, about 30 minutes.
Bake. Line 2 large baking sheets with parchment paper. Spray a tablespoon measure with cooking spray (I used PAM), then drop heaping tablespoonfuls of batter onto sheets, spacing 2½ inches apart. Periodically spray the tablespoon again to help the batter drop onto baking sheets easily.
Bake cookies at 350 degrees F, until tops are dry and cracked but cookies are still soft to touch, about 15 minutes. Cool on sheets. These cookies can be made 2 days ahead. Store airtight at room temperature.
Notes
- These cookies and be stored on the counter in an airtight container for 3-4 days.
- You can also freeze them. To do this, wrap each cookie in saran wrap and then place the wrapped cookies in a freezer-safe Ziploc bag or container. They will keep in the freezer for up to 3 months. Just defrost on the counter or overnight in the fridge when you’re ready to eat them!
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