Directions
- 1Add about a cup and a half of pecan halves to your pan.
- 2Spread the pecans out and toast them in the oven at 350°F for about 15 minutes, turning them every 5 minutes.
- 3While pecans are toasting, add two sticks of room temperature salted butter to a mixing bowl.
- 4Mix the butter until creamy.
- 5Add half a cup of white sugar and one cup of packed brown sugar to the butter.
- 6Add two teaspoons of vanilla to the sugar and butter mixture.
- 7Add two eggs to the sugar, butter, and vanilla mixture.
- 8Mix the eggs with the sugar and butter until combined.
- 9In a separate bowl, add two and a half cups of flour.
- 10Add one teaspoon of cornstarch to the flour.
- 11Add one teaspoon of baking soda to the flour mixture.
- 12Add half a teaspoon of sea salt to the flour mixture.
- 13Whisk the dry ingredients together.
- 14Gradually add the dry ingredients to the wet ingredients in the mixer.
- 15Once the flour is added, pick up the mixer speed.
- 16Scrape down the sides of the mixing bowl to ensure everything is well mixed.
- 17Mix again until fully combined.
- 18Add all of the toasted pecans to the cookie dough.
- 19Add about half a bag of Heath toffee bits to the cookie dough.
- 20Fold the pecans and toffee bits into the batter.
- 21Line a cookie sheet with parchment paper.
- 22Use an ice cream scoop to portion the cookie dough onto the parchment-lined cookie sheet.
- 23Bake the cookies in the oven at 350°F for 10 minutes.
Ingredients
- 1.5 cups Pecan halves
- 2 sticks Salted butter, room temperature
- 0.5 cup White sugar
- 1 cup Packed brown sugar
- 2 teaspoons Vanilla
- 2 Eggs
- 2.5 cups Flour
- 1 teaspoon Cornstarch
- 1 teaspoon Baking soda
- 0.5 teaspoon Sea salt
- 0.5 bag Heath toffee bits
Equipment
PanOvenMixerMixing bowlWhiskSpatulaCookie sheetParchment paperIce cream scoop
Tips
- Turn pecans every 5 minutes while toasting.
- Make sure there are no chunks of butter or flour in the batter by scraping the sides of the bowl.
- You can use your hands to roll the dough or an ice cream scoop.
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