Ingredients:
Bowl 1 (dry):
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1/4 teaspoon pink sea salt
- 1 tablespoon cinnamon – that’s about how much i use, but you can eyeball it.
Bowl 2 (wet):
- 1 cup butter (softened) – use GOOD butter, like vital farms or kerrigold butter. it makes a difference because the butter melts slower and helps the cookie keep its shape
- 3/4 cup granulated sugar
- 1 cup packed dark brown sugar
- 1/4 cup of confectioner’s sugar – this help to keep the cookie a little more dense
- 4 teaspoons vanilla extract
- 2 large eggs
Nuts/Morsels/Toffee/Coconut:
- 2 cups (12 oz.) Nestle semi-sweet chocolate morsels
- 2 cups (12 oz.) Ghiradelli 60% cacao bittersweet chocolate
- 1 1/3 cups Heath bits ‘o brickle toffee (just use the whole package)
- 1 1/2 – 2 cups of pecans (you can chop them, but I always like the cookie better when the pecans are broken by hand)
- A handful of coconut to taste – it just gives a chewy texture to the cookie without adding much of a coconut flavor
Cookie Dough Instructions:
- Thaw the butter – let it soften over the better part of an hour or so if it’s Kerrigold butter OR just cut the butter into small squares, and microwave for 20 seconds or less
- Chop/Break the nuts apart
- Combine bowl 1 – flour, baking soda, kosher salt, pink sea salt, and cinnamon together.
- In a separate bowl, beat/whisk the ingredients in bowl 2 – first the butter, granulated sugar, packed brown sugar, confectioner’s sugar, and vanilla. One at a time, add the eggs.
- Beat in the flour mixture in a gradual pace – the dough should still be fluffy
- Fold in the coconut first, and then add the toffee, nuts, and morsels. It’s important that the first two ingredients are evenly distributed
- Make the LARGE cookie dough balls. I think the dough balls measure about 2 1/2 inches in diameter.
- Place the dough balls on a cookie sheet (you can use foil, wax paper, or parchment paper since you’re not going to bake these yet).
- Stick the cookie dough in the freezer for at least 5 hours.
Baking Instructions:
- Preheat the oven to 375 degrees. If you’re using a toaster oven, use the bottom rack since the cookie dough ball is so tall. If you’re going to use your conventional oven, then the middle rack is fine. Don’t take the cookie dough out of the freezer until the oven is preheated. The colder the cookie, the better, because it will spread less.
- Place cookie dough balls onto parchment paper.
- For one or two cookies, place the cookie in the oven for 9 minutes and 45 seconds. For three to six cookies, go with 11 minutes and 15 seconds, and if you want to make more than that, just bake it for a solid 12 minutes.
- Rest the cookie on a wire rack for 18+ minutes. The cookie naturally spreads a bit – you can bring the edges in a little closer with a spatula. I like doing that because it breaks up some of the chocolate + toffee, and you can see it ooze everywhere.