½cup(120g)Heath Toffee bitsoptional, but recommended!
Flaky sea saltfor sprinkling, optional
Toast Pecans (optional)
Preheat oven to 350F (175C) and line a cookie sheet with parchment paper.
Spread pecan halves evenly over cookie sheet and bake on 350F (175C) for 3-5 minutes.
Remove from oven (do not turn off your oven) and set aside while you prepare your cookie dough.
In a large bowl, combine melted butter and sugars. Stir well.
1 cup unsalted butter, 1 ¼ cup dark brown sugar, ½ cup granulated sugar
Add eggs, egg yolk, and vanilla extract and stir until well-combined.
1 large egg + 1 egg yolk, 1 ½ teaspoons vanilla extract
In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
3 cups all purpose flour**, 1 teaspoon cornstarch, ¾ teaspoon baking soda, ½ teaspoon baking powder, ¾ teaspoon salt
Gradually add flour mixture to wet ingredients until completely combined.
Coarsely chop your pecans then stir in the pecans and toffee bits until combined.
1 ½ heaping cups pecan halves, ½ cup Heath Toffee bits
Line cookie sheets with parchment paper and drop cookie dough by heaping 1 ½ Tablespoon onto prepared cookie sheet, spacing at least 2" apart.
Transfer to 350F oven and bake for 10-12 minutes. Cookies should still look soft/slightly under-done in the centers. Sprinkle with sea salt while warm.
Allow cookies to cool completely on baking sheet and they will finish baking through as they cool but will stay nice and soft!
**How to measure flour
If you are using cups, the best way to measure out your flour is to stir it in its bag/container then spoon it into your measuring cup and level off the measuring cup. Packing in your flour (over-measuring it) will leave you with a dry/crumbly cookie dough.
Store any leftover, cooled cookies in an airtight container at room temperature for 3-5 days.