Giant Chocolate Toffee Pecan Cookies
There’s something undeniably magical about the combination of chocolate, toffee, and nuts. The crunch of pecans paired with the chewiness of toffee bits and the lusciousness of chocolate chips creates an indulgence that is simply hard to resist. Enter the Giant Chocolate Toffee Pecan Cookies, a delightful treat that will satisfy your sweet tooth and impress your friends and family. These cookies are not just any ordinary cookies; they are big, bold, and bursting with flavor. Whether you’re hosting a gathering or just craving something sweet, these cookies will steal the show. Let’s dive into why these cookies are worth your time and how to make them perfectly!
Why Giant Chocolate Toffee Pecan Cookies is Worth Your Time
When you take a bite of a Giant Chocolate Toffee Pecan Cookie, you’re not just enjoying a cookie; you’re experiencing a symphony of flavors and textures. The deep notes of bittersweet and semi-sweet chocolate chips meld together with the crunchy toffee bits and the rich, nutty flavor of toasted pecans. The cookie itself has a soft and chewy center with edges that are slightly crispy, creating a delightful contrast in every bite. Plus, they are perfect for sharing, making them an excellent choice for any occasion. With just a bit of effort, you can create a cookie that can easily become a family favorite.
What’s in the Bowl
To whip up these delicious cookies, you’ll need the following ingredients:
- 1 1/2 cups bittersweet chocolate chips (10 oz bag) – for that rich chocolate flavor
- 3/4 cups semi-sweet chocolate chips – adds a little extra sweetness
- 1/2 cup unsalted butter – for a rich and creamy base
- 1/2 cup all-purpose flour – for structure
- 1 tsp baking powder – to help the cookies rise
- 3.9 oz instant chocolate pudding mix (1 box) – for extra moisture and flavor
- 1/2 tsp salt – enhances the sweetness
- 1 1/2 cups brown sugar – provides a deep caramel flavor
- 1/4 cup granulated sugar – for a bit of added sweetness
- 3 large eggs – binds everything together
- 1 tbsp vanilla extract – adds a lovely aroma
- 8 oz Heath toffee bits – for that classic toffee crunch
- 1 cup pecans, toasted (optional) – adds a wonderful nutty flavor
What’s in the Gear List
Before you get started, make sure you have the following kitchen gear:
- Baking sheet – a sturdy surface for baking your cookies
- Parchment paper – for easy cleanup and to prevent sticking
- Mixing bowls – for combining your ingredients
- Electric mixer – helps to cream the butter and sugars easily
- Measuring cups and spoons – for accurate ingredient measurements
- Cookie scoop – to portion out your dough evenly
- Cooling rack – to let your cookies cool down after baking
Method: Giant Chocolate Toffee Pecan Cookies
Now that you have all your ingredients and gear ready, let’s get baking! Follow these simple steps for the perfect Giant Chocolate Toffee Pecan Cookies.
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper to ensure your cookies bake evenly and do not stick.
Step 2: Cream Butter and Sugars
In a large mixing bowl, combine the 1/2 cup unsalted butter, 1 1/2 cups brown sugar, and 1/4 cup granulated sugar. Using an electric mixer, cream together until the mixture is light and fluffy, about 2-3 minutes.
Step 3: Add Eggs and Vanilla
Add in the 3 large eggs one at a time, mixing well after each addition. Then, stir in the 1 tbsp vanilla extract until combined.
Step 4: Mix Dry Ingredients
In another bowl, whisk together the 1/2 cup all-purpose flour, 1 tsp baking powder, 3.9 oz instant chocolate pudding mix, and 1/2 tsp salt. This dry mixture will help to create a perfectly textured cookie.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies.
Step 6: Fold in Chocolate and Toffee
Gently fold in the 1 1/2 cups bittersweet chocolate chips, 3/4 cups semi-sweet chocolate chips, 8 oz Heath toffee bits, and 1 cup toasted pecans if using. The dough should be thick and chunky, filled with delightful morsels.
Step 7: Scoop the Dough
Using a cookie scoop, portion out the dough onto the prepared baking sheet, leaving plenty of space between each scoop to allow for spreading.
Step 8: Bake
Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are set and the tops look slightly underbaked. They will continue to cook as they cool.
Step 9: Cool and Enjoy
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a cooling rack. Enjoy them warm, or store them for later!
Smart Substitutions
If you’re looking to make some adjustments to the recipe, consider the following substitutions:
- Butter – Use coconut oil or a plant-based butter for a dairy-free version.
- Brown sugar – Coconut sugar can be used for a more natural sweetener.
- Pecans – Walnuts or almonds can replace pecans for a different nutty flavor.
- Chocolate chips – Use dairy-free chocolate chips for a vegan option.
Things That Go Wrong
Even the best bakers make mistakes! Here are some common pitfalls and how to avoid them:
- Overmixing the Dough – This can lead to tough cookies. Mix until just combined.
- Not Using Parchment Paper – Cookies may stick to the baking sheet. Always line your sheet!
- Cookies Spread Too Much – Make sure your butter is softened but not melted. Chilling the dough for 30 minutes can also help.
- Underbaking – If your cookies look too soft, give them a few extra minutes. They should look set around the edges.
Storing, Freezing & Reheating
To keep your Giant Chocolate Toffee Pecan Cookies fresh, follow these simple tips:
- Storing – Store cookies in an airtight container at room temperature for up to one week.
- Freezing – Freeze the cookie dough in individual scoops on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding an extra minute or two to the baking time.
- Reheating – Warm cookies in the microwave for 10-15 seconds for that freshly baked taste.
Giant Chocolate Toffee Pecan Cookies Q&A
Can I make these cookies without nuts?
Absolutely! Simply omit the pecans, and you’ll still have a delicious cookie. The toffee and chocolate provide plenty of flavor on their own.
What should I do if my dough is too sticky?
If your dough feels too sticky, try chilling it in the refrigerator for about 30 minutes. This will make it easier to scoop and shape.
Can I use different types of chocolate chips?
Yes, feel free to mix and match different types of chocolate chips. Milk chocolate, dark chocolate, or even white chocolate would work beautifully!
How do I know when the cookies are done baking?
The cookies should be lightly golden around the edges and look slightly underbaked in the center. They will firm up as they cool, so don’t worry if they seem soft when you first take them out.
Ready to Cook?
Now that you have all the details for making these Giant Chocolate Toffee Pecan Cookies, it’s time to get in the kitchen and start baking! With their irresistible combination of flavors and textures, these cookies are sure to become a favorite in your household. Whether you’re enjoying them fresh out of the oven or sharing them with friends, each bite is a delicious reminder of the joys of baking. So roll up your sleeves, gather your ingredients, and let’s create some cookie magic!
Giant Chocolate Toffee Pecan Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper to ensure your cookies bake evenly and do not stick.
- In a large mixing bowl, combine the 1/2 cup unsalted butter, 1.5 cups brown sugar, and 1/4 cup granulated sugar. Using an electric mixer, cream together until the mixture is light and fluffy, about 2-3 minutes.
- Add in the 3 large eggs one at a time, mixing well after each addition. Then, stir in the 1 tbsp vanilla extract until combined.
- In another bowl, whisk together the 1/2 cup all-purpose flour, 1 tsp baking powder, 3.9 oz instant chocolate pudding mix, and 1/2 tsp salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
- Gently fold in the 1.5 cups bittersweet chocolate chips, 3/4 cups semi-sweet chocolate chips, 8 oz Heath toffee bits, and 1 cup toasted pecans if using.
- Using a cookie scoop, portion out the dough onto the prepared baking sheet, leaving plenty of space between each scoop.
- Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are set.
- Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a cooling rack.
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- Freeze the cookie dough in individual scoops for later baking.
- Warm cookies in the microwave for 10-15 seconds for that freshly baked taste.
