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Toffee Crunch-Chocolate Chip Cookies

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Submitted by galkowskin

Toffee crunch chocolate chip cookies with oats, chopped toffee candy bars, pecans, and semi-sweet chocolate. Made in a food processor for fast, even mixing and chewy-crisp texture.

YIELD

3 1/2 Dozen

PREP

20 min

COOK

10 min

READY

30 min

These cookies pack three kinds of crunch into every bite: chopped toffee candy bars, pecan halves, and semi-sweet chocolate pieces, all held together by a buttery oat dough with dark brown sugar depth. The food processor does the heavy mixing here, creaming the butter and shortening with both sugars in seconds, then pulsing the dry ingredients and nuts together so the pecans get roughly chopped right in the dough.

The combination of butter and shortening is deliberate. Butter brings flavor while shortening keeps the cookies from spreading too flat, giving you a thicker, chewier result. Rolled oats add a hearty, slightly nutty texture to the base that stands up to all those chunky mix-ins.

These brown fast on the bottom, so watch them carefully after 8 minutes. You want golden on top and just barely set in the center. They’ll firm up as they cool on the baking sheet.

Pro Tips

  • Bake one sheet at a time on the middle rack for even browning. Two sheets at once means the bottom one burns while the top one stays pale
  • Check at 8 minutes. These cookies go from golden to overdone quickly because of all the sugar in the toffee
  • Let cookies cool slightly on the sheet before transferring to a wire rack. Moving them too soon and they’ll fall apart
  • Stir the chocolate pieces in by hand after processing. The food processor will chop them too small

Variations

  • Use Heath bar pieces instead of generic toffee candy for a classic butterscotch-toffee flavor
  • Swap pecans for walnuts or macadamia nuts
  • Add a sprinkle of flaky sea salt on top of each cookie right after baking for a sweet-salty contrast

Ingredients

5 75
TABLESPOONS ML UNSALTED BUTTER
5 75
TABLESPOONS ML VEGETABLE SHORTENING
79
CUP ML BROWN SUGAR
dark, packed *
79
CUP ML SUGAR
1 1
LARGE EACH EGG
2 10
TEASPOONS ML VANILLA EXTRACT
¾ 177
¾ 177
CUP ML ROLLED OAT
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML BAKING POWDER
1 237
CUP ML CANDY BAR
chopped *
1 237
CUP ML PECAN HALVES
1 237
CUP ML SEMI-SWEET CHOCOLATE
semi-sweet pieces, null, null *

Directions

Insert metal blade in dry processor.

Add butter, shortening, brown sugar and granulated sugar.

Process until smooth, about 15 seconds.

Add egg and vanilla. Process until smooth, about 20 seconds. Add flour, oats, salt, baking powder, chopped candy and pecans.

Pulse until dough is mixed and pecans are chopped.

Transfer mixture to bowl and stir in chocolate pieces.

Drop by heaping teaspoons onto greased baking sheets 2 inches apart.

Adjust oven rack to middle position.

Bake 1 sheet at a time at 375℉ (190℃). 8 minutes. Check for doneness since bottoms brown easily.

Bake 2 minutes longer or until golden. Repeat.

Cool slightly before removing cookies from baking sheet. Cool thoroughly on wire racks.

Makes 3½ dozen.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 143g (5.0 oz)
Amount per Serving
Calories 730 64% from fat
 % Daily Value *
Total Fat 52g 80%
Saturated Fat 15g 75%
Trans Fat 0g
Cholesterol 84mg 28%
Sodium 314mg 13%
Total Carbohydrate 19g 19%
Dietary Fiber 6g 25%
Sugars g
Protein 23g
Vitamin A 10% Vitamin C 1%
Calcium 6% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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