I got the recipe for these cookies from Perri of My life in Bits and Pieces. She found it on another blog, Lynn's Kitchen Adventures. I thought that since 2 people liked them enough to post them, they must be good. Guess what? They really are good! I didn't follow the recipe exactly, though. My family doesn't care for nuts in things, so I doubled the Heath bits and left out the pecans. I also made them normal size because I know we would eat just as many regardless of size. Hope you like these too!
Chocolate Toffee (Pecan?) Cookies
2 cups plus 2 tablespoons flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons melted butter
1 cup brown sugar
1/2 cup white sugar
1 egg, plus 1 egg yolk
1 teaspoon vanilla
1 cup chocolate chips
4 ounces toffee bits (Heath)
3/4 cup very finely chopped pecans
Preheat oven to 325 degrees. In mixing bowl, combine butter and sugars until well blended. Add egg, yolk and vanilla. Batter will appear slightly greasy. Add dry ingredients until blended. Add chocolate chips, toffee bits and pecans. Scoop into 1/4 cup balls onto cookie sheet - may use ice cream scoop. Place 6 onto cookie sheet. When made this large, make sure you only do 6 at a time as they will spread out. Bake 15 minutes. When you set them out to cool, be sure to use a rack because as the toffee pieces harden, it will stick to paper towel or any other paper.
* these rate a 9