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Delicious toffee coconut pecan chocolate chip cookies on a plate

Toffee Coconut Pecan Chocolate Chip Cookies

Buttery, toffee-studded cookies with a chewy coconut heart that are quick to make and delicious, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 6 tablespoons unsalted butter, softened to room temperature Can use salted butter, but reduce additional salt to a very light pinch.
  • 1/3 cup packed brown sugar
  • 1/3 cup granulated white sugar
  • 1 large egg, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 cup + 2 tablespoons all-purpose flour For chewier cookies, you can swap 2 tablespoons for bread flour.
  • 1 1/2 tablespoons cornstarch For tenderness.
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • 3/4 cup semi-sweet chocolate chips
  • 1/2 cup toffee bits Can double for extra caramel crunch.
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup pecans, chopped Can swap for walnuts.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, cream softened butter with brown and white sugars until light and fluffy, about 2 minutes.
  3. Beat in the egg and vanilla until the batter is smooth and glossy.
  4. In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
  5. Add the dry mix to the butter mixture and stir just until combined — don’t overmix.
  6. Fold in chocolate chips, toffee bits, shredded coconut, and chopped pecans until evenly distributed.
  7. Scoop dough into balls about 2 tablespoons each and place on the prepared sheet, spacing 2½ inches apart.
Baking
  1. Bake 9–11 minutes, until edges are light golden and centers are still soft (centers will set as they cool).
  2. Let cookies cool on the sheet for a few minutes, then transfer to a wire rack to cool completely.

Notes

For a spicier edge, fold in 1/4 teaspoon cinnamon when pairing with darker chocolate. Store cookies in an airtight container at room temp for up to 4 days. For best freshness, freeze for up to 3 months.