Chewy Toffee Pecan Chocolate Chip Cookies

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READY IN: 2hrs
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  • In the work bowl of a food processor, add flour, pecans, baking soda, cream of tartar, and salt: process until nuts are finely ground into flour.
  • In a large bowl, beat butter, shortening, white and dark brown sugars at medium-high speed with an electric mixer until fluffy, about 3 minutes.
  • Add molasses, eggs, and vanilla; beat on low speed just until blended.
  • Gradually add flour mixture, beathing just until dough forms.
  • Stir in chocolate morsels and toffee bits.
  • Roll dough into 1-inch balls; then roll balls in turbinado sugar. Do not flatten. NOTE: You may need more turbinado sugar - just use more if you need more. I ended up with probably closer to 2 cups.
  • Place 2 inches apart on prepared baking sheets. Bake 10-12 minutes, or until lightly browned and slightly flattened.
  • Let cool on pans for 15 minutes. Remove from pans, and cool completely on wire racks.
  • NOTE: you may find it useful to rinse and dry hands every so often, as that helps the dough roll into a ball more easily.
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