Monday, November 4, 2013

Chocolate, Toffee, Pecan Cookies (Egg Free!)

Wow, I haven't posted in almost 2 months! I need to get better about that! I have lots of pictures of food and recipes but just no time to blog about them lately. We've had a lot going on in the past few months. We had 7 weeks of straight visitors. Wewww! We love visitors but having that many and some coming the day that others were leaving made me realize I need to invest in another pair of sheets for our guest bed. I washed those sheets so many times in the past 2 months! Then we had my husband's 30th birthday, my 30th birthday, my son's 1st birthday, and a family vacation thrown in there too. Okay, so lots of posts to come. There is a lot to catch up on! Thank you for bearing with me!

My 2 year old loves baking with me. Well, I think he really loves to lick the spoon when we're done the best. He calls the beaters of my mixer "pops." He thinks they're his own personal lollipops. Today he wanted to bake during my youngest son's nap time so how could I say no in having quality time with my Buddy? And having cookies and *gulp* cookie dough isn't so bad either!

Got all the ingredients together and started making my cookies. Then GASP! No eggs! So how do you make an amazing cookie with no eggs?? Well, here you go! These are not egg-free though so if you have an egg allergy see the notes at the bottom of this recipe on how to make it egg free!

These cookies are crispy around the edges but still gooey on the inside. I love how the toffee makes the cookies almost caramelize. Trust me, you will not be disappointed!

Chocolate, Toffee, Pecan Cookies

1 cup (2 sticks) softened butter
1/2 cup granulated sugar
1  cup firmly packed brown sugar
1 TBSP mayo
1 TBSP corn starch plus 3 TBSP water
2 1/2 tsp. vanilla
2 1/2 cups all-purpose flour
3/4 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 bag of semi-sweet chocolate baking melts (I used Hershey)
1/2 cup (heaping) toffee bits
1/2 cup chopped and toasted pecans

Preheat oven to 350
In a large mixing bowl, cream together the butter and sugars. After light and fluffy, add the mayo, corn starch, water, and vanilla
In another bowl , mix together the flour, salt, baking powder and baking soda 
Add the flour mixture to the butter mixture 
Stir in chocolate baking melts, toffee, and pecans
Spoon TBSP size cookies (shape into balls) or use a small ice cream or cookie scoop onto parchment lined baking sheet or use a silicon baking pad
Bake 10-11 minutes or just until edges are light brown
Let cool for 3 minutes or so before moving or they will start to break apart

* Don't over bake! 
* To make completely egg-free, substitute the mayo for 1 TBSP corn starch and 3 TBSP water
* If you want to make these now and don't have any room temperature butter I find that the best way to soften butter is directly in the wrapper, as long as it's not in a foil wrapper, in the microwave. I use the defrost setting and turn it every 5 seconds to a new side. It normally doesn't take longer than 15-20 seconds to be the perfect consistency. Warning! Don't leave or you will have a buttery mess on your hands!
*I toast the pecan on a piece of foil in my toaster oven on 350 degrees for just a few minutes until you can start to small the nuts. They burn quickly so watch carefully.

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