Fudgy Toffee Pecan Cookies

Fudgy Toffee Pecan Cookies

1 cup all-purpose flour
6 Tablespoons cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 Tablespoons unsalted butter (1 stick), at room temperature
6 Tablespoons packed dark brown sugar
6 Tablespoons granulated sugar
1 large egg, at room temperature
1/2 teaspoon vanilla extract
1 cup coarsely chopped toffee, from about 3 (1.4-ounce) bars
1/2 cup toasted pecan pieces

Heat the oven to 350°F and arrange a rack in the middle.

Combine flour, cocoa, baking soda, and salt in a medium bowl and whisk to aerate and break up any lumps; set aside. Line a baking sheet with parchment paper and set aside.

Combine butter and sugars in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until light and fluffy, about 3 to 4 minutes. Scrape down the bowl sides and bottom. Add egg and vanilla and mix on medium until smooth, about 1 minute.

Reduce speed to low, add flour mixture, and mix just until the dough comes together. Add toffee and pecan pieces and mix until they are evenly distributed.
Scoop dough by rounded tablespoons and place 1 inch apart on the prepared baking sheet. Bake until cookies are set around the edges but still soft in the center, about 9 to 11 minutes.

Remove from the oven and allow to cool to room temperature before removing cookies from the baking sheet, about 10 to 15 minutes. Repeat with remaining dough. Once cool, store cookies in an airtight container to maintain their soft texture.

Yield: 2 Dozen