Ingredients
The following ingredients have 10 Servings
- 1 cup unsalted butter (melted and cooled at least 10 minutes (226g))
- 1 1/4 cup dark brown sugar (tightly packed)
- 1/2 cup sugar
- 1 large egg + 1 egg yolk room temperature preferred*
- 1 ½ teaspoons vanilla extract
- 3 cups all purpose flour
- 1 teaspoon cornstarch
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1 1/2 heaping cups pecan halves
- 1/2 cup Heath Toffee bits (optional, but recommended!)
Instruction
- Preheat oven to 350F and line a cookie sheet with parchment paper.
- Spread pecan halves evenly over cookie sheet and bake on 350F for 3-5 minutes.
- Remove from oven and coarsely chop (do not turn off your oven). Set aside.
- In a large bowl, combine melted, cooled butter and sugars. Stir well.
- Add eggs, egg yolk, and vanilla extract and stir until well-combined.
- In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
- Gradually add flour mixture to wet ingredients until completely combined.
- Add chopped pecans and toffee bits (if using) and stir well.
- Line cookie sheets with parchment paper and drop cookie dough by heaping 1 1/2 Tablespoon onto prepared cookie sheet, spacing at least 2" apart.
- Transfer to 350F oven and bake for 10-12 minutes. Allow to cool completely on baking sheet before enjoying!
- Store any leftover, cooled cookies in an airtight container at room temperature for 3-5 days.
