• 1 cup salted butter, at room temperature (2 sticks)
  • 2/3 cup packed light brown sugar
  • 3 teaspoon vanilla extract
  • 1 3/4 cup + 2 TBSP all-purpose flour, plus more for dusting
  • 1/2 cup Cane River Mammoth or Elliott Pecans
  • 1 cup finely chopped semi-sweet chocolate
  • 1/2 cup toffee bits (such as Heath, and/or "bits o' brickle")
  •  Demerara or turbinado sugar, for rolling


Also needed: silicone baking mats or parchment paper

Put the pecans in a large, dry skillet over medium heat. Toast, stirring occasionally, until fragrant and just beginning to brown; about 3 or 4 minutes. Transfer to a cutting board and chop into small pieces.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and vanilla until very whipped and fluffy; takes about 5 minutes. Add the flour, the chopped toasted pecan pieces, and the chocolate and mix on low speed just until combined (no more!).

Transfer the cookie dough to a clean work surface, dusted lightly with flour to prevent sticking. Taking care not to over-handle the dough, roll it into a 1.5-inch wide log (see TIP). Tightly wrap it in parchment paper or cling wrap and refrigerate for at least 30 minutes, or until firm/sliceable.

Meanwhile, preheat the oven to 325 degrees F. Adjust the oven rack to the middle position. Arrange parchment paper or silicone baking mats on two large baking sheets.

Once they're ready, remove the logs from the fridge and slice into 1/4-inch-thick rounds. Pour some demerara or turbinado sugar onto a small plate and roll the edges of each cookie in the sugar, creating a sparkly, sweet edge. Place 2 inches apart (they will expand/spread when baking) on the baking sheets and bake for 11 to 12 minutes, just until barely golden. Cool for at least 5 minutes before transferring elsewhere. Enjoy!

TIP: To make easier work of rolling out/working with the dough, keep a little oil or water on your palms. This will help prevent sticking.

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