Toffee Pecan Chunk Cookies

Ingredients:

• 165 g unsalted butter
• 1 cup granulated sugar
• 3/4 cup brown sugar
• 1.5 tsp vanilla extract
• 2 large eggs
• 2.5 cups premium flour
• 1 teaspoon of baking soda
• 1 tsp coarse salt + extra for sprinkling
• 1 tbsp. iris granules
• 1 tbsp. chopped pecans

Preparation:

1. Preheat oven to 175°C.
2. Place the butter in a small saucepan and place over medium heat. Melt the butter completely and cook until darkened and nutty, another 3–4 minutes. Remove from heat and let cool.
3. Place the granulated sugar and brown sugar in the bowl of a stand mixer. Pour in the cooled brown butter and beat on low to medium speed until smooth, 3-4 minutes. Add the vanilla extract and eggs and continue beating until the mixture is smooth.
4. Mix the flour, baking soda, and salt in a separate bowl and slowly, a little at a time, fold into the dough. Knead until smooth. Add the toffee and pecans.
5. Line two baking sheets with parchment paper. Drop the dough, 1 tablespoon at a time, onto the baking sheets, spacing them 2 inches apart. Sprinkle the cookies with salt and bake until golden brown, 10–12 minutes.