I saw this recipe and thought that it had a great combination of flavors. I used white chocolate chips instead of white chocolate, since that is what I had on hand. I could only find chocolate covered toffee pieces at the store, instead of just plain toffee pieces. However when I got home I realized that I had an opened bag of plain toffee chips in the cupboard. Reading thought the recipe I realized that I didn’t melt the butter as the recipe specified. I just softened the butter and it still worked out just fine. I also didn’t refrigerate them before baking, since I didn’t see that until I was already making the dough.
These are really good. They are quite soft in the middle, but that could be because I didn’t melt the butter as I was supposed to. The flavors come together nicely. I think the toffee chips are subtle, but coupled with the dark brown sugar, they add that great sort of caramel flavor. I like the white chocolate chips, but I do think that chopped white chocolate might taste even better (which is what the blogger I got this recipe from recommended).
I found this recipe on Baking Blonde’s Weblog. She has great things on her blog! I had made her recipe for chewy ginger cookies with cinnamon chips which were completely fabulous. Thanks again for another great recipe.
2 1/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp (1 1/2 sticks) unsalted butter, melted & cooled until warm
1 cup dark brown sugar, packed
1/2 cup granulated sugar
1 large egg plus 1 yolk
2 tsp vanilla extract
3/4 cup Heath Toffee Pieces
3/4 cup chopped pecans, toasted
1 cup white chocolate chips
Toast the pecans in a microwave or in a 350 degree oven. Allow to cool.
Preheat oven to 350 degrees. Line baking sheets with silicone baking mats.
Whisk dry ingredients together; set aside.
With electric mixer, mix butter and sugars until thoroughly combined. Beat in egg, yolk and vanilla until combined. Add dry ingredients and beat at low speed just until combined. Gently fold in toffee pieces, pecan pieces and white chocolate chips. Refrigerate, if desired, 12 hours (or up to 72 hours).
Using a medium cookie scoop, place dough balls on prepared sheets about 2 inches apart. Bake for 9-12 minutes until cookies are light golden brown and outer edges start to harden yet centers are still soft. Do NOT overbake! Cool slightly on the cookie sheets before removing to a wire rack to cool completely.
Adapted from Baking Blonde’s Weblog