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Buttery Pecan Toffee Cookies Drizzled with Chocolate

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Serves 4 dozen cookies


1 cup unsalted butter, room temperature
1 cup dark brown sugar
1 egg
1 teaspoon vanilla extract
2 cups flour
1/2 teaspoon salt
1 cup pecan halves
1/2 cup finely chopped pecans, toasted
1 cup semisweet chocolate chips, melted


  1. Beat together butter and dark brown sugar. Add egg and vanilla and beat until light and fluffy. Add flour, salt, and chopped pecans. Mix just to incorporate. Refrigerate dough 30 minutes.
  2. Preheat oven to 350 degrees F. 
  3. Shape dough into 1-inch balls. Place on parchment lined cookie sheets 2 inches apart and press one pecan half onto the top of each dough ball centered in the middle. Bake 10 to 12 minutes or until lightly browned around the edges. Let cool 10 minutes on cooling rack (melt chocolate in microwave while cookies are cooling.)
  4. Drizzle with melted chocolate in back and forth pattern with fork. Let stand for at least one hour before storing in an airtight container between sheets of wax paper. Keep in a cool dry place.
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