Monday, December 28, 2009

Chewy Toffee Pecan Chocolate Chip Cookies

3 c. all-purpose flour
1 c. pecans
2 t. baking soda
2 t. cream of tartar
1/2 t. salt
1/2 c. unsalted butter, softened
1/2 c. shorteneing
1 c. sugar
1 c. firmly packed dark brown sugar
1/4 c. molasses
2 large eggs
2 t. vanilla extract
2 c. semisweet chocolate chips
1 (8 oz.) bag toffee bits
1 c. turbinado sugar

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

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

In a large bowl, beat butter, shortening, and sugars at medium-high speed with an electric mixer until fluffy, about 3 minutes. Add molasses, eggs, and vanilla; beat on low speed just until blended. Gradually add flour mixture, beating just until dough forms. Stir in chocolate morsels and toffee bits. Roll dough into 1-inch balls. Roll balls in turbinado sugaar. (DO NOT FLATTEN) Place 2 inches apart on prepared baking sheets. Bake 10-12 minutes, or until lightly browned and slightly flattened. Let cool on pans for 15 minutes. Remove from pans, and cool completely on wire racks.

I will try these soon! They come highly recommended by my friend Wanda. I never take her recommendations lightly! They're always wonderful. Thanks, Wanda.

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