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1
In a small bowl, combine the flour, cocoa and salt, and stir together with a fork until blended.
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2
Set aside.
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3
Using an electric mixer, combine the butter and sugar, and beat until just blended, 1-2 minutes.
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4
Add the egg and beat until blended about 1 minute more.
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5
Add the flour mixture, and on low-speed, beat until the mixture just begins to form a sticky dough, about 1 minute more.
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6
Turn out onto a floured surface, and gently pat together to form a dense ball of dough.
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7
Add toffee bits and pecans and knead gently until evenly combined, and shape into a flat round disk.
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8
Wrap tightly with plastic wrap and chill for at least 2 hours.
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9
Position rack in the center of the oven and preheat to 325F
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10
On a lightly floured surface, roll cookies out to about 1/8 thick, and cut to desired shape.
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11
Transfer to a heavy duty cookie sheet and bake until just golden around the edges, 15-18 minutes.
