Crunchy Pecan-Toffee Cookies

The original recipe for this big chewy cookie called for chocolate-covered toffee bits, which I tried and the cookies were great, but not incredible.  The next time, I didn’t have the chocolate version, so I switched to plain toffee bits for the chocolate called for in the recipe.  Wow!  Talk about a great mistake!

This cookie recipe is doubly delicious.   It has an almost lace-like brown-sugar crunch around the outside and a delightfully chewy center with a hint of pecan.  What a wonderful combination.  

Makes 40 to 50 cookies

Ingredients

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• ¼ teaspoon salt

• 1 cup unsalted butter, at room temperature

• 1 cup brown sugar, firmly packed

• 2 large egg whites

• 1 teaspoon vanilla extract

• ¾ cup coarsely chopped pecans

• 8-ounce package English toffee bits (such as Heath®)

Directions

1. Combine flour, baking soda and salt in a medium bowl; whisk until well combined.

2. Place butter and brown sugar in a large bowl and beat until light and fluffy, a couple of minutes. Add egg whites and vanilla extract, and beat for 1 more minute. Gradually add flour mixture to the bowl and mix until completely combined. Fold in pecans and toffee bits until all ingredients are well incorporated.

3. Move the bowl to the refrigerator and chill for at least 30 minutes.

4. Preheat the oven to 370 degrees F. Line 2 large baking sheets with parchment paper and set aside.

5. Scoop dough into heaping tablespoon-sized balls (1” to 1 ¼“,) with a spoon or cookie scoop. Place dough balls at least 2 inches apart on the prepared baking sheet.

6. Bake in the preheated oven until edges are set and lightly browned, 9 to 11 minutes. Let cookies cool on the baking sheet for several minutes to set the toffee, (if you try to remove the cookies too soon, they’ll stick to the spatula and tear.)  Transfer the partially cooled cookies to a wire rack to cool completely.

Keep cookies stored loosely covered with plastic wrap or in a cookie jar with a loose-fitting lid. An airtight storage container may soften your crunchy cookies.