Ingredients
- Be sure to buy Heath Toffee Bits without chocolate. Toast the nuts in a small skillet over medium heat until golden and fragrant, 4-5 minutes.
- 2 1/3 c. all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. table salt
- 16 Tb. (2 sticks) unsalted butter, softened but still cool
- 1 c. packed light brown sugar
- 1 large egg
- 1 tsp. vanilla extract
- 1 c. Heath Toffee Bits, (without chocolate)
- 1 1/2 c. semisweet chocolate chips
- 1 Tb. vegetable oil
- 2/3 c. pecans, toasted and chopped fine
Preparation
Step 1
1. Whisk flour, baking powder, and salt together in medium bowl. In stand mixer fitted with flat beater, beat butter and brown sugar on medium speed until fluffy, about 3 minutes. Add egg and vanilla and beat until combined, about 30 seconds. Reduce speed to low, add flour mixture in 2 additions, and mix until incorporated. Stir in toffee bits. Divide dough in half and roll each piece into log about 9" long and 1 1/2" in diameter. Flatten logs into 2 1/2' wide rectangles. Wrap rectangles in plastic wrap and refrigerate until firm, about 1 1/2 hours.
2. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
3. Using chef's knife, cut dough into 1/4" slices; transfer to baking sheets, spacing 1" apart. Bake until just browned around edges, 10-12 minutes, rotating rack position and direction of baking sheets halfway through baking time. Cool cookies completely on baking sheets. Use remaining dough to make second batch of cookies.
4. Transfer baked cookies to wire rack set in baking sheet. Heat chocolate chips in heatproof bowl set over barely simmering water, stirring occasionally, until melted. Add oil to chocolate and mix until smooth. Dip part of each cookie into melted chocolate or drizzle chocolate over cookies with spoon. Sprinkle pecans over cookies. Allow chocolate to set about 1 hour before serving cookies.