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© Meredith Corporation. All rights reserved. Used with permission.
(about 24 cookies)
Preheat oven to 375°F. In a large bowl, combine butter and shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking soda and salt. Beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in chocolate pieces, toffee pieces and pecans.
Drop dough by a 1/4-cup measuring cup or cookie scoop about 4 inches apart onto an ungreased baking sheet. Bake for 10 to 12 minutes or until edges are lightly browned. Cool on pan for 2 minutes. Transfer to a wire rack; cool.
Layer cookies between sheets of wax paper in a storage container. Cover tightly and let stand at room temperature overnight.