Toffee Coconut Pecan Chocolate Chip Cookies

Crisp, chewy cookies loaded with the best toppings–toffee, coconut, pecans, and chocolate chips. 

I made these toffee coconut pecan chocolate chip cookies for my kids recently, and they were beyond thrilled. What’s not to love about cookies that combine some of our very favorite cookie add-ins? I saw this toffee coconut pecan chocolate chip cookie recipe on Barefeet in the Kitchen, which I found intriguing because it called for cornstarch & a bit of extra sugar, which created chewy cookies straight from the oven and still nice and chewy 3-4 days later. The coconut toffee cookies did indeed turn out nice and chewy with a crisp edge and loaded with tasty bits–we all thought they were super tasty.

Toffee Coconut Pecan Chocolate Chip Cookies

Ingredients:

• 6 tbsp unsalted butter, softened to room temperature
• ⅓ cup brown sugar
• ⅓ cup white sugar
• 1 egg, room temperature
• 1½ tsp vanilla extract
• 1 cup + 2 tbsp flour
• 1½ tbsp cornstarch
• ½ tsp baking soda
• Pinch of salt
• ¾ cup semi-sweet chocolate chips
• ½ cup toffee bits
• ½ cup sweetened shredded coconut
• ½ cup pecans, chopped

How to Make Toffee Coconut Pecan Chocolate Chip Cookies:

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Cream together the softened butter, brown sugar, and white sugar for 2 minutes with a hand mixer, until light and fluffy. Add the egg and vanilla and beat until creamy and smooth.

In a separate bowl, mix the flour, cornstarch, baking soda, and salt until very well combined.

Add the flour mixture to the butter mixture and stir until combined. Add the chocolate chips, toffee bits, coconut, and chopped pecans; stir to mix throughout the dough.

Side Note: The following step is a Cook’s Illustrated tip–creating a jagged surface on each dough ball gives the finished cookies an attractive appearance. Instructions below:

Roll 2 tablespoons of dough into a small ball. Hold the dough ball with the fingertips of both hands and pull it into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves at the base, again, forming a single ball, being careful not to smooth the dough’s uneven surface.

Place the formed dough balls on the baking sheet, jagged surface up, spacing them 2 1/2 inches apart. Repeat with the remaining dough.

Bake until the cookies are light golden brown, the outer edges start to harden, and the centers are still soft and puffy, about 9-11 minutes, rotating the baking sheet halfway through.

Cool the cookies on the baking sheet for a few minutes before moving them to a wire cooling rack to cool. Enjoy.