Chocolate Chip, Toffee, Toasted Pecan and Coconut Cookies

There are at least a million chocolate chip cookie recipes out there. At least that many. Ever since I first made this recipe earlier this year, I haven’t felt the need to try any more.

And believe me, I’ve tried quite a few. I was convinced Alton Brown’s The Chewy was “The One” but I still kept trying more recipes. I tried The Puffy, The NY Times recipe, The Cooks Illustrated recipe, a recipe with pudding in it, a soft and chewy one, and The Levain Bakery recipe. None of them left me satisfied like this one does.

My friends have requested it many many times since their debut in March of this year. And I’m happy to oblige. Hubby, who claims he’s “not a chocolate guy” has proclaimed it his favorite cookie. This is coming from a guy who also claims he likes cookie dough better than baked cookies. This cookie has changed his mind people. And he’s a stubborn man (love you babe!)

So as you can imagine, over the course of the last 8 months, I have inevitably mixed in all sorts of goodies into this cookie batter. I never change the basic recipe, just the things I’m throwing in at the end. This combination of chocolate chips, toffee, toasted pecans, and toasted coconut was such a success, I had to post about it. They might be my favorite combination to date.

If you’re looking for a great chocolate chip cookie recipe, give this one a shot. Whether you use all chocolate chips or mix things up like I have here, I hope this one steals your heart like it has mine.

One Year Ago: The Perfect Fall Grilled Cheese Sandwich and Pumpkin, Cranberry, and Pecan Pie
Two Years Ago: Apple Slab and Cappuccino Toffee Brownie Cookies
Three Years Ago: Pumpkin Spice Cookies
Four Years Ago: Chocolate Marshmallow Bars and Boston Baked Beans in the Crockpot
Five Years Ago: Black Bean Cilantro Turkey Burgers

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Chocolate Chip, Toffee, Toasted Pecan and Coconut Cookies

My favorite chocolate chip recipes with toffee, toasted pecan, and toasted coconut mixed in!

Yield: 2 dozen large cookies

Ingredients:

1 cup (2 sticks) butter
4 oz cream cheese, softened
3/4 cups brown sugar
3/4 cups sugar
2 eggs
3 1/4 cups flour
1 tsp salt
1 tsp baking soda
1/2 cup chocolate chips
1/2 cup toffee pieces
1/2 cup toasted coconut
1/2 cup toasted pecans
sea salting, for sprinkling (optional)

Directions:

Melt the butter in a saucepan until brown and set it aside to cool.

Cream the butter, cream cheese and both sugars together with an electric mixer until smooth.

Add the eggs and beat until combined.

Turn the mixer on low and mix in the flour, salt and baking soda until just combined.

Add the chocolate chips, toffee, coconut, and pecans and mix until just incorporated.

Cover the dough and refrigerate until chilled, several hours or overnight.

When ready to bake, preheat the oven to 375 degrees and line a few trays with baking paper.

Roll 1/4 cup size balls of dough and place them on the trays. Flatten slightly. Sprinkle with sea salt.

Bake for 9-12 minutes, until the edges are golden.

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21 Responses to “Layered Marshmallow Brownies”

  1. #
    1
    Xiaolu — March 3, 2010 at 1:24 pm

    Oh these look so yummy! Love the crackly looking top.

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    2
    yumventures — March 3, 2010 at 1:59 pm

    They look soooo good! Thanks for the tip about the sweetness factor…I love having a little bite of something completely decadent!

  3. #
    3
    KRISTINA CIPOLLA PHOTOGRAPHY — March 3, 2010 at 3:15 pm

    AH…these look heavenly….mmm…thanks for sharing! πŸ™‚

  4. #
    4
    bakingblonde — March 3, 2010 at 3:18 pm

    Wow, those look great! I love those

  5. #
    5
    KV — March 3, 2010 at 4:42 pm

    I’m not sure it is possible to be “too sweet” but these look very good!

  6. #
    6
    Miss Yunks — March 3, 2010 at 6:18 pm

    These looks so good! Can’t wait to try!

  7. #
    7
    MemΓ³ria — March 3, 2010 at 6:26 pm

    I’m not crazy about marshmallows, but these brownies look amazing!!

  8. #
    8
    Justin — March 3, 2010 at 6:26 pm

    “nice and thick”… wow, you aren’t kidding. that was a bold move switching the pan though. glad it worked out in the end.

  9. #
    9
    Kristen — March 3, 2010 at 10:20 pm

    MMMMMMM those sound awesome!!

  10. #
    10
    Candi — March 3, 2010 at 10:26 pm

    oh my word! those look delicious!

  11. #
    11
    CB — March 3, 2010 at 10:38 pm

    I can’t stop looking at your picture. I think that means I need to make these brownies. I’m not sure if I should thank you for shake my fist at you πŸ˜›

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    12
    Brisbane Baker — March 4, 2010 at 12:14 am

    Blaspemy!! Nothing is TOO sweet πŸ™‚

    I love these! Might give em a go when a occasion comes up πŸ˜€

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    13
    Brisbane Baker — March 4, 2010 at 12:17 am

    This comment has been removed by the author.

  14. #
    14
    nutmegnanny — March 4, 2010 at 9:44 pm

    These look awesome! I would love to have one of these sitting in my kitchen right now πŸ™‚

  15. #
    15
    Ashley — March 4, 2010 at 11:08 pm

    These look AMAZING! I feel like I need to go to the gym just looking at them. πŸ™‚

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    16
    Erin — March 5, 2010 at 2:57 am

    These look delicious! I love anything with marshmallows!

  17. #
    17
    Kat — March 5, 2010 at 3:39 am

    I wish I could reach through the computer and grab these! They look awesome!!

  18. #
    18
    Ingrid — March 6, 2010 at 6:52 pm

    I make something similar but cheat and use a boxed brownie mix. The frosting I use doesn’t have marshmallows in it which helps with the sweet factor.

    That’s a great idea baking these in a smaller pan. I would prefer the brownie part a bit thicker.
    ~ingrid

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    19
    Jes — March 11, 2010 at 5:50 am

    Um…I guess I didn’t let my icing cool enough and it melted the marshmallow completely…it looked like Mt. Vesuvius erupted on my counter ha ha! I wish I could post a picture! They still tasted yummy though =)

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    20
    Caryn — April 17, 2013 at 7:28 pm

    I made these, but the chocolate topping turned out not great, not dissolved and gritty. – I think you mean “icing sugar” don’t you, when you say sugar for the frosting?

    • beantownbaker — April 18th, 2013 @ 11:28 am

      I used granulated sugar for the frosting. When it is cooking on the stove, it should completely dissolve the sugar.

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