Tuesday, February 17, 2009

Toasted Pecan, White Chocolate & a bunch of other stuff...

Back in December, all the grocery stores had their baking items on sale. I am pretty sure I purchased enough chocolate bark, chips, frosting, cake mix, etc... to last me until the Spring. I mean really, who leaves the grocery store down close to $100 and all they bought was baking supplies??? Me. That's who.

I boycotted baking for awhile. The hubs was complaining about gaining sympathy weight, I wasn't in the mood to bake. I needed a little break. That didn't stop me from collecting recipes in my "to make" document that I keep handy. So when I was bored last week & on a baking/cooking spree, I knew these would be a hit. I had toffee chips leftover from said baking shopping spree but didn't want to make plain old cookies.

These were awesome! I really should have taken the advice of Baking Blonde & saved some of the dough in the freezer. Oh well, I will just have to make them again. In my attempt to make them not so bad for you, I made the cookies smaller. That didn't really work b/c I just felt the need to eat two at a time.

Toasted Pecan, White Chocolate & Toffee Chip Cookies

Toasted Pecan, White Chocolate and Toffee Chip Cookies
adapted from America’s Test Kitchen Thick and Chewy Chocolate Chip Cookies

2 1/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp (1 1/2 sticks) unsalted butter, melted & cooled until warm
1 cup dark brown sugar, packed
1/2 cup granulated sugar
1 large egg plus 1 yolk
2 tsp vanilla extract
1/2 cup Heath Toffee Pieces
3/4 cup Toasted Pecan Pieces
1 cup White Chocolate, chopped (I recommend using white baker’s chocolate, not white chips)

Toast the Nuts:
Adjust oven racks to upper & lower -middle positions & heat oven to 350.
Line cookie sheets with parchment paper.
Spread nuts on a baking sheet.
Bake in oven, stirring occasionally, for about 10 to 15 minutes until fragrant.
Remove from oven and allow to cool. Turn off oven.
*** I just toasted the nuts in a pan on the stove***

Whisk dry ingredients together; set aside.
With electric mixer, or by hand, mix butter & sugars until thoroughly combined.
Beat in egg, yolk and vanilla until combined. Add dry ingredients & beat at low speed just until combined.
Gently fold in toffee pieces, pecan pieces and white chocolate chunks.

Cover bowl tightly and place in refrigerator until ready to bake (at least 12 hours but up to 72 hours).
***I didn't have time to let them sit for 12 hours, I held out to 6 hours & started baking. ***

When ready to bake allow dough to come to room temperature.
Preheat the oven to 350.
Line baking sheets with parchment paper.

Using a spoon or medium cookie scooper, place dough balls on prepared sheets about 2 inches apart.
Bake for 9-12 minutes until cookies are light golden brown and outer edges start to harden yet centers are still soft & puffy. Do NOT overbake!

Cool cookies on sheets until able to lift without breaking and place on wire rack to cool.

*Instead of baking all of the dough at once you can drop dough balls onto a cookie sheet and chill until firm. Place in Freezer bag and freeze for later baking. Allow to come to room temp and bake as usual watching carefully not to overbake.


Next time I will probably double the recipe & freeze half for a later date. I'd better do this before the baby is born!

2 comments:

Joelen said...

I love chocolate chip cookies but this variation looks excellent!

bakingblonde said...

I made those a while and LOVED them, they are my alltime favorite cookie ever! YUM