Toffee Cookies {Soft & Chewy!} | Chelsea's Messy Apron

Name: Toffee Cookies {Soft & Chewy!} | Chelsea's Messy Apron
Ingredients: 12 tablespoons (170.1g) unsalted butter; 3/4 cup (155g) light brown sugar, (packed); 1/2 cup (105g) white sugar; 2 large eggs, (separated); 1/2 tablespoon vanilla extract (I LOVE Mexican vanilla in these cookies!); scant 1/2 teaspoon salt; 3/4 teaspoon baking soda; 2 and 1/4 cups (300g) white flour; 3 Heath Bars ((or use 1 cup (155g) Heath baking bits)); 1/3 cup (38g) finely chopped pecans, (optional); 2 packages (4 ounces EACH) semi-sweet or milk chocolate baking bars (divided) (OR use 1 (160g) cups milk chocolate chips); Optional: Maldon sea salt flakes

"Delicious toffee and pecan stuffed chocolate-chip cookies dipped in melted milk chocolate. These toffee pecan cookies are soft & chewy with crisp edges!..."

INGREDIENTS

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12 tablespoons (170.1g) unsalted butter

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3/4 cup (155g) light brown sugar, (packed)

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1/2 cup (105g) white sugar

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2 large eggs, (separated)

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1/2 tablespoon vanilla extract (I LOVE Mexican vanilla in these cookies!)

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scant 1/2 teaspoon salt

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3/4 teaspoon baking soda

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2 and 1/4 cups (300g) white flour

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3 Heath Bars ((or use 1 cup (155g) Heath baking bits))

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1/3 cup (38g) finely chopped pecans, (optional)

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2 packages (4 ounces EACH) semi-sweet or milk chocolate baking bars (divided) (OR use 1 (160g) cups milk chocolate chips)

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Optional: Maldon sea salt flakes

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