Ingredients

2 cups roughly chopped pecan pieces toasted
2 1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup butter softened [2 sticks]
1 cup packed light brown sugar
1/2 cup granulated sugar
2 tsp pure vanilla extract
2 large eggs
2/3 cup bits-o-brickle [English toffee bits]
Additional bits-o-brickle for the tops [optional]

Instructions

To toast pecans: Spread chopped pecans in a single layer on a cookie sheet. Toast in a 350°F oven for 6-8 minutes or just until fragrant. Cool completely.
To make the cookie dough: In a medium size mixing bowl, use a whisk to sift together the flour, baking powder, baking soda and salt. Set aside.
In a separate large bowl, use an electric mixer to cream together butter, light brown sugar, granulated sugar and vanilla extract. Beat until fluffy and light beige in color, around 2 minutes.
Add eggs one at a time beating well after each addition.
With mixer on low speed, gradually add dry ingredients. Stop and scrape the sides of the bowl periodically. After all of the flour has been added beat for 30 seconds to 1 minute.
Mix-in the chopped pecans and bits-o-brickle by hand until evenly distributed in the dough. Cover and chill for at least 1 hour.
To bake: Preheat the oven to 350°F and line 2 cookie sheets with parchment paper.
Use a 2 oz ice cream scoop to divide the dough. Place onto the cookie sheet 2 inches apart.
Bake in batches for 14-16 minutes or until golden. [Keep the dough chilled between batches.]
Cool on the pan for 3 minutes then remove to a cooling rack to cool completely.

cookies