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Toffee Coconut Pecan Chocolate Chip Cookies

Toffee Coconut Pecan Chocolate Chip Cookies

Crisp and chewy cookies loaded with the best toppings–toffee, coconut, pecans, and chocolate chips. 

I made these cookies for my kids recently and they were beyond thrilled. What’s not to love about cookies that combine some of our very favorite cookie add-ins? I saw this recipe on Bareffeet in the Kitchen and found it intriguing because the recipe called for cornstarch & a bit of extra sugar which created chewy cookies straight from the oven and still nice and chewy 3-4 days later. I sadly doubt my cookies will be around that long knowing my family because we all love them. They did indeed turn out nice and chewy with a crisp edge and loaded with tasty bits–we all thought they were super tasty and so amazing.

Toffee Coconut Pecan Chocolate Chip Cookies

How to Make Toffee Coconut Pecan Chocolate Chip Cookies

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Cream together the softened butter, brown sugar, and white sugar together for 2 minutes, until light and fluffy. Add the egg and vanilla and beat until creamy and smooth.

In a separate bowl, mix together the flour, cornstarch, baking soda, and salt until very well combined.

Add the flour mixture to the butter mixture and stir until combined. Add the chocolate chips, toffee bits, coconut, and chopped pecans; stir to mix throughout the dough.

Side Note: The following step is a Cook’s Illustrated tip–creating a jagged surface on each dough ball gives the finished cookies an attractive appearance. Instructions below:

Roll 2 tablespoons of dough into a small ball. Hold the dough ball with the fingertips of both hands and pull it into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at the base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the baking sheet, jagged surface up, spacing them 2 1/2 inches apart. Repeat with the remaining dough.

Place into the oven and bake until the cookies are light golden brown, the outer edges start to harden, and the centers are still soft and puffy, about 9-11 minutes, making sure to rotate the baking sheet halfway through the baking time. Cool the cookies on the baking sheet for a few minutes before moving them to a wire rack to cool. Enjoy.

Toffee Coconut Pecan Chocolate Chip Cookies

Toffee Coconut Pecan Chocolate Chip Cookies

Toffee Coconut Pecan Chocolate Chip Cookies

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Dessert
Cuisine: American
Servings: 20
Author: Adapted by Pam - For the Love of Cooking / Original by Barefeet in the Kitchen

Equipment

  • Baking Sheet

Ingredients

  • 6 tbsp unsalted butter, softened to room temperature
  • cup brown sugar
  • cup white sugar
  • 1 egg, room temperature
  • tsp vanilla extract
  • 1 cup + 2 tbsp flour
  • tbsp cornstarch
  • ½ tsp baking soda
  • ¾ cup semi-sweet chocolate chips
  • ½ cup toffee bits
  • ½ cup sweetened shredded coconut
  • ½ cup pecans, chopped

Instructions

  • Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  • Cream together the softened butter, brown sugar, and white sugar together for 2 minutes, until light and fluffy. Add the egg and vanilla and beat until creamy and smooth.
  • In a separate bowl, mix together the flour, cornstarch, baking soda, and salt until very well combined. 
  • Add the flour mixture to the butter mixture and stir until combined. Add the chocolate chips, toffee bits, coconut, and chopped pecans; stir to mix throughout the dough.
  • Side Note: The following step is a Cook’s Illustrated tip--creating a jagged surface on each dough ball gives the finished cookies an attractive appearance. Instructions below:
  • Roll 2 tablespoons of dough into a small ball. Hold the dough ball with the fingertips of both hands and pull it into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at the base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the baking sheet, jagged surface up, spacing them 2 1/2 inches apart. Repeat with the remaining dough.
  • Place into the oven and bake until the cookies are light golden brown, the outer edges start to harden, and the centers are still soft and puffy, about 9-11 minutes, making sure to rotate the baking sheet halfway through the baking time.
  • Cool the cookies on the baking sheet for a few minutes before moving them to a wire rack to cool. Enjoy.
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4 Comments

  1. I wanna be one of your kids! 🙂 These look great — stuffed with flavor. Just the way I like them. Thanks!