My favorite cookie! This recipe brings back lots of memories of dunking my dad’s homemade Tollhouse recipe chocolate chip cookies with walnuts or Chips Ahoy in milk. We loved having cookies and milk time in the evenings.
Pecan Toffee Chocolate Chip Cookies
- 1 cup butter, softened
- 1 1/2 cups brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup milk chocolate chips
- 1/2 cup semisweet chocolate chips
- 2/3 cup toffee baking bits
- 1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, cream together the butter and sugar. Beat in eggs, one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the creamed mixture. Stir in the milk chocolate and semisweet chips, toffee bits, and pecans. Drop by tablespoonfuls onto cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on the baking sheet before transferring to wire racks to cool completely.
What’s you favorite food memory with your Dad?