Toffee Coconut Pecan Chocolate Chip Cookies
These cookies combine classic cookie add-ins of pecans and chocolate chips with the surprise of shredded coconut and crunchy bits of toffee.
Foto: Barefeet In The Kitchen
Ingredients
- 6 tablespoons butter (softened)
- ⅓ cup light brown sugar
- ⅓ cup white sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup , plus 2 tablespoons all-purpose flour
- 1½ tablespoons cornstarch
- ½ teaspoon baking soda
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup toffee bits
- 1/2 cup sweetened shredded coconut
- 1/2 cup chopped pecans
Steps
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Preheat oven to 350°F. In a large bowl, cream together the butter, brown sugar, and white sugar until light and fluffy. Add the egg and vanilla and beat until smooth.
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Add the flour, cornstarch, and baking soda. Mix well. Add the chocolate chips, toffee bits, coconut, and pecans. Stir to mix throughout the dough.
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Scoop into 2 tablespoon dough amounts and roll into balls. Bake on a parchment lined baking sheet for 11-12 minutes. Remove from the oven when puffy and barely cooked through, do not let them brown.
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Let cookies cool 1 minute on the tray and then transfer to a wire rack to cool completely. Store in an airtight container for up to a week.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (8% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| butter | 6 tablespoons | - | - |
| light brown sugar | 0.333 cup | - | - |
| white sugar | 0.333 cup | - | - |
| egg | 1 | - | - |
| vanilla extract | 2 teaspoons | - | - |
| 1 cup | - | - | |
| cornstarch | 1.5 tablespoons | - | - |
| baking soda | 0.5 teaspoon | Rp 8.000/100g | Rp 200 |
| semi-sweet chocolate chips | 0.75 cup | - | - |
| toffee bits | 0.5 cup | - | - |
| sweetened shredded coconut | 0.5 cup | - | - |
| chopped pecans | 0.5 cup | - | - |
*Estimated market prices, may vary by region
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