Double Chocolate Pecan Toffee Chip Cookies

*DISCLAIMER*

These cookies are HIGHLY addictive. Like, I’m eating one right now. Consider yourself warned!

Toffee Chips

1/2 c. (1 stick) butter

2 TBSP water

1/2 c. sugar

Step 1—Put all above ingredients into a saucepan and bring to a low simmer and LEAVE IT ALONE. It should cook down to a light golden color, and reach 300 degrees.

Step 2—On a foil lined sheet pan, pour toffee mixture out and place into the fridge to chill. Once it has cooled, break into small pieces and set aside until ready to mix into cookie dough.

Toasted Pecans

1 c. pecans

Step 1—In a sauté pan over medium low, add in you pecans. Toast them. Set aside to cool. Rough chop.

Cookie Dough

2 1/2 c. AP flour

1 tsp baking soda

1.5 tsp salt

Step 1—Sift together above ingredients in adequately sized bowl.

1 c. butter, softened

1 c. brown sugar

1/2 c. granulated sugar

2 large eggs

1.5 tsp vanilla extract

1.5 tsp bourbon

3 oz. dark chocolate chunks

3 oz. semi sweet chocolate chunks

Step 2—In mixer, cream together sugars and butter until well incorporated.

Step 3—Add eggs one at a time, missing until the dough is fluffy. Add vanilla and bourbon and mix.

Step 4—Slowly incorporate flour mixture into mixer with wet ingredients. Once flour is in and well mixed, add in chocolates and pecans. Remove from mixer, if using stand.

Step 5—With the STURDIEST spoon you’ve got, and all the elbow grease you can muster…..mix in toffee chips well.

CHILL YOUR DOUGH FOR AT LEAST AN HOUR….IT MAKES A DIFFERENCE!

Step 6—Once dough has chilled for at least an hour, preheat oven for 350.

Step 7—Roll dough into 2 TBSP balls and sprinkle a little sea salt on top.

Step 8—Bake for 10-12 minutes, or until golden brown. Allow to cool (or don’t….LIVE YO LIFE) and DEVOUR!