If you need triple-tested, much-beloved recipes for anything, turn to the experts at Southern Living magazine’s test kitchen. Craving cookies? Their new collection is stacked and loaded with everything you need to know to churn out perfect batch after perfect batch.
These are over-the-top decadent with pecans, toffee, and chocolate nestled into the cookies as well as sprinkled on top. If you don’t want to make all of the cookies at once, refrigerate the dough in an airtight container for up to one week.
- 1 cup butter, softened
- 1 cup firmly packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 3/4 teaspoon backing soda
- 1/4 teaspoon table salt
- 1 1/2 cups toasted chopped pecans, divided
- 3 (1.4-ounce) chocolate-covered toffee candy bars, chopped
- 4 (4-ounce) bittersweet chocolate baking bars, chopped
- parchment paper
- flaky sea salt
For the cookies
Preheat oven to 375°F. Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating until light and fluffy (about 3 minutes). Add egg and vanilla; beat until blended.
Combine flour, baking soda, and salt in a medium bowl; gradually add flour mixture to butter mixture, beating at low speed just until blended after each addition. Stir in 1 cup pecans, toffee bars, and 2 chopped chocolate baking bars.
Drop dough by heaping tablespoonfuls 2 inches apart onto parchment paper–lined baking sheets.
Bake, in batches, at 375°F for 11 to 13 minutes or until golden brown. Cool on baking sheets 5 minutes. Transfer to wire racks, and cool completely (about 30 minutes).
Microwave remaining 2 chopped chocolate bars on high, 1 1⁄2 minutes or until melted, stirring every 30 seconds. Dip half of the top of each cookie into melted chocolate, letting excess drip off. Place on parchment paper–lined baking sheets. Sprinkle with remaining pecans and sea salt. Let stand 30 minutes or until set.