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Giant Chocolate Toffee Pecan Cookies

Indulge in these Giant Chocolate Toffee Pecan Cookies! Soft, chewy, and packed with chocolatey goodness, they're a must-try for cookie lovers!
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Servings: 24 servings

Ingredients

  • 1.5 cups bittersweet chocolate chips (10 oz bag)
  • 3/4 cup semi-sweet chocolate chips
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 1 tsp baking powder
  • 3.9 oz instant chocolate pudding mix (1 box)
  • 1/2 tsp salt
  • 1.5 cups brown sugar
  • 1/4 cup granulated sugar
  • 3 large eggs
  • 1 tbsp vanilla extract
  • 8 oz Heath toffee bits (found in the baking aisle)
  • 1 cup peanuts (toasted, optional)

Instructions

  • Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly and achieve that perfect golden color.
  • Line a large baking sheet with parchment paper to prevent sticking and to facilitate easy cleanup.
  • In a large mixing bowl, use an electric mixer to cream together the unsalted butter, brown sugar, and granulated sugar. Beat until the mixture is light and fluffy, about 2-3 minutes.
  • Add in the large eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract until combined.
  • In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and instant chocolate pudding mix.
  • Gradually add the dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies.
  • Gently fold in the bittersweet chocolate chips, semi-sweet chocolate chips, Heath toffee bits, and toasted pecans (if using) until evenly distributed throughout the dough.
  • Using a cookie scoop, portion out generous amounts of dough onto the prepared baking sheet, leaving ample space between each cookie to allow for spreading.
  • Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked; this is perfect as they will continue to cook on the baking sheet.
  • Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy these delicious Giant Chocolate Toffee Pecan Cookies warm or at room temperature!

Equipment

  • Baking Sheet
  • Mixing bowls
  • Electric Mixer
  • Cookie Scoop
  • Cooling rack

Notes

  • For an extra chocolatey flavor, consider adding in some cocoa powder to the dry ingredients.
  • These cookies can be frozen before baking. Just scoop the dough onto a baking sheet, freeze until solid, then transfer to a zip-top bag. Bake from frozen, adding an extra minute or two to the baking time.
  • To ensure even baking, rotate your baking sheet halfway through the baking time.