I always used to choose vanilla over chocolate, mild over spicy, and savory over sweet. But over the past year those preferences have changed. My heat tolerance has significantly increased, many a dessert have entered my 'want/must have' snacking list, and suddenly I find myself on the side of team chocolate. A team that most of the ladies in my life have been members of for years.
The switch to chocolate happened rather suddenly, I was sitting on the couch watching YouTube videos and out of the blue I got the worst craving for for it. My brain was all "chocolate NOW PLEASE AND THANK YOU". I was understandably surprised because my previous relationship with chocolate consisted of completely ignoring it in favor of sour candy. It was less a gradual growth of appreciation for it's flavors and more of a sudden, radical switch in cravings. Of course my rational reaction was 'Ohmygod I must be pregnant!!!". But no. I just wanted a piece of chocolate and no babies were involved whatsoever.
Anyways, this is of a long-winded way of telling everyone that I ate a lot of these cookies.
I've had an abundance of pecans around lately due to the fact that I grossly misjudge volume measurements while shopping in bulk. I had originally planned on using the leftover nuts from my granola recipe to make homemade chocolate turtles, but decided to add the flavor of turtles to a soft and chewy chocolate cookie. So in went pecans, toffee pieces, cocoa, aaaaaaand white chocolate chips for visual contrast/there was a quarter of a bag left in my pantry.
One batch was made with regular butter, while another batch used Stirling 84 Churn which has 84% butterfat. I was curious what sort of difference it would make to the taste and texture compared to the batch made with regular butter.
So I wasn't eating lots of cookies just because. I was eating them in the name of science.
Look at those little puddles of melted toffee, it wasn't easy waiting for these to cool.
Both batches were delicious and while the flavors were extremely similar, there was a big difference in the texture of the cookie. The ones made with regular butter were a little crispy on the edges, then soft on the top and inside. Basically the classic chocolate-chip-cookie texture.
The ones made with Churn 84 were much crispier on the edges, and even had a crispy shell on the top and bottom. Inside the cookie was soft, chewy, and almost fudgy.
The texture gave the cookies with higher butterfat the leading edge and were declared the winner (Although the 'loser' batch was still eaten and enjoyed). And thus concluded another important scientific investigation.
Chocolate Toffee Pecan Cookies
1 cup + 2 TBSP flour
1/2 cup cocoa powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted Stirling Churn 84 butter
1/2 cup brown sugar, packed
1/4 cup white sugar
1/2 tsp vanilla
3/4 cup white chocolate chips
3/4 cup toffee pieces
1/2 cup chopped pecans
1. Preheat your oven to 375 and line a cookie sheet with parchment paper
2. Whisk together the flour, cocoa, baking soda, and salt. Set aside.
3. Cream the butter and sugars together until fluffy. Scrape down the sides of the bowl with a spatula then beat in the egg until completely combined
4. Stir in the flour until it forms a soft and sticky dough. Fold in the chips, toffee, and pecans.
5. Drop tablespoons of dough onto the parchment paper lined cookie sheets and gently press down on the dough to flatten it with your fingers. Place the cookie dough 1 - 2 inches apart to allow for spreading during baking
6. Bake for 8 - 10 minutes then carefully transfer the entire sheet of parchment onto a wire cooking rack. The cookies will be very soft but they will firm up as they cool.