Toffee Coconut Pecan Chocolate Chip Cookies

Ingredients

• 6 tablespoons butter softened
• ⅓ cup light brown sugar
• ⅓ cup white sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1 cup, plus 2 tablespoons all-purpose flour
• 1½ tablespoons cornstarch
• ½ teaspoon baking soda
• 3/4 cup semi-sweet chocolate chips
• 1/2 cup toffee bits
• 1/2 cup sweetened shredded coconut
• 1/2 cup chopped pecans

Instructions

• Preheat oven to 350°F. In a large bowl, cream together the butter, brown sugar, and white sugar until light and fluffy. Add the egg and vanilla and beat until smooth.
• Add the flour, cornstarch, and baking soda. Mix well. Add the chocolate chips, toffee bits, coconut, and pecans. Stir to mix throughout the dough.
• Scoop into 2 tablespoon dough amounts and roll into balls. Bake on a parchment lined baking sheet for 11-12 minutes. Remove from the oven when puffy and barely cooked through, do not let them brown.
• Let cookies cool 1 minute on the tray and then transfer to a wire rack to cool completely. Store in an airtight container for up to a week.

Notes

FREEZER TIP: This cookie dough can be frozen until ready to bake. Scoop into balls and flash freeze on a paper plate or tray. Transfer the frozen dough to a zip-close freezer bag. Cookies can be baked from frozen (allow an extra 2-3 minutes for baking) or thawed and then baked.
Recipe and photo credit: Barefoot in the Kitchen