Instructions

• In a microwave-safe bowl, combine 1 1/2 cups bittersweet chocolate chips (10 oz bag), 3/4 cup semi-sweet chocolate chips, and 1/2 cup unsalted butter. Microwave on high for 30 seconds, stir, microwave 30 seconds more and stir again. Continue heating in 10-second increments, stirring after each, until the chocolate and butter are melted and smooth. Set the bowl aside to cool for 2–3 minutes.
• In a small bowl, whisk together 1/2 cup all-purpose flour, 1 tsp baking powder, the 3.9 oz box instant chocolate pudding mix, and 1/2 tsp salt. Set this dry mixture aside.
• In a large mixing bowl, beat 1 1/2 cups brown sugar, 1/4 cup granulated sugar, and 3 large eggs with a hand or stand mixer on medium-high speed for about 5 minutes, until the mixture is thick and pale.
• Beat in 1 tbsp vanilla extract, then slowly beat in the cooled chocolate-butter mixture until incorporated and smooth.
• Using a spatula, gently fold the dry flour/pudding mixture into the chocolate-sugar-egg mixture just until combined; do not overmix.
• Stir in 8 oz Heath toffee bits and 1 cup toasted pecans (optional) until evenly distributed.
• Cover the dough and refrigerate for 30 minutes to firm up.
• Preheat the oven to 350 degrees F. Line baking sheets with parchment paper and position racks in the center of the oven.
• Using a 1/4-cup measure, scoop portions of dough onto the prepared baking sheets, spacing the mounds about 3 inches apart.
• Bake for 14 minutes. Remove the sheets from the oven and let the cookies cool on the baking sheets for 5 minutes.
• Transfer the cookies to a wire cooling rack to cool completely.