Toffee Pecan Chunk Cookies
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 48
Complexity: easily
Servings: 48
Nutritional value per serving:
Calories 93, total fat 5 G., saturated fats 2 G., proteins 1 G., carbohydrates 12 G., fiber 0 G., cholesterol 15 mg, sodium 49 mg, sugar 7 G.
Calories 93, total fat 5 G., saturated fats 2 G., proteins 1 G., carbohydrates 12 G., fiber 0 G., cholesterol 15 mg, sodium 49 mg, sugar 7 G.
These soft, chewy cookies with toffee and pecan bits have a caramel and nutty flavor all their own, thanks to the addition of brown sugar and brown butter. To make brown butter, simply melt it in a pan and heat until it darkens. This technique significantly enhances the flavor of anything you add it to.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 165 g unsalted butter
- 1 cup granulated sugar
- 3/4 cup brown sugar
- 1.5 tsp vanilla extract
- 2 large eggs
- 2.5 cups premium flour
- 1 teaspoon of baking soda
- 1 tsp coarse salt + extra for sprinkling
- 1 tbsp. iris granules
- 1 tbsp. chopped pecans
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Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- Place the butter in a small saucepan and place over medium heat. Melt the butter completely and cook until darkened and nutty, another 3–4 minutes. Remove from heat and let cool.
- Place the granulated sugar and brown sugar in the bowl of a stand mixer. Pour in the cooled brown butter and beat on low to medium speed until smooth, 3-4 minutes. Add the vanilla extract and eggs and continue beating until the mixture is smooth.
- Mix the flour, baking soda, and salt in a separate bowl and slowly, a little at a time, fold into the dough. Knead until smooth. Add the toffee and pecans.
- Line two baking sheets with parchment paper. Drop the dough, 1 tablespoon at a time, onto the baking sheets, spacing them 2 inches apart. Sprinkle the cookies with salt and bake until golden brown, 10–12 minutes.
Author of the recipe - Daphne Brogdon is a chef, caterer, model, and television personality.
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