Chewy Toffee Pecan Chocolate Chip Cookies

1. 1

   Preheat oven to 350 degrees. Line baking sheets with parchment paper.

2. 2

   In the work bowl of a food processor, add flour, pecans, baking soda, cream of tartar, and salt: process until nuts are finely ground into flour.

3. 3

   In a large bowl, beat butter, shortening, white and dark brown sugars at medium-high speed with an electric mixer until fluffy, about 3 minutes.

4. 4

   Add molasses, eggs, and vanilla; beat on low speed just until blended.

5. 5

   Gradually add flour mixture, beathing just until dough forms.

6. 6

   Stir in chocolate morsels and toffee bits.

7. 7

   Roll dough into 1-inch balls; then roll balls in turbinado sugar. Do not flatten. NOTE: You may need more turbinado sugar - just use more if you need more. I ended up with probably closer to 2 cups.

8. 8

   Place 2 inches apart on prepared baking sheets. Bake 10-12 minutes, or until lightly browned and slightly flattened.

9. 9

   Let cool on pans for 15 minutes. Remove from pans, and cool completely on wire racks.

10. 10

    NOTE: you may find it useful to rinse and dry hands every so often, as that helps the dough roll into a ball more easily.

* Per serving · 4 servings · Values may vary.

No additional tips available.