Toffee Pecan Chocolate Chip Cookies #ChristmasWeek

[the title pretty much says it all]

Welcome to Day Four of Christmas Week. This event is hosted by Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen. We hope to inspire you to break out those holiday sprinkles and get your bake on!

There are times when I feel like an utter failure as a food blogger. It's not the recipes/writing/photography/technical computer stuff, you know, the business of blogging, that gets to me--it's the capital F Foodie part.

I may have 6 different vinegars in my pantry and 20 recipes for beets in my Beet Recipes Collection, but I am not a real Foodie. I have eaten at only one of the 20+ fancy schmancy restaurants in my town [and that was because my book group met there!]. In fact, I'm perfectly happy with a Five Guys burger and fries or a plate of Waffle House Chocolate Chip Waffles. The recipes I share on this blog are, for the most part, pretty basic stuff like these Toffee Pecan Chocolate Chip Cookies.

I'm sharing them today for #ChristmasWeek simply because I like to celebrate all that is simple and good--from a breakfast of beet greens or a side dish of Chinese cabbage from our Community Supported Agriculture (CSA) farm share to a tasty and flavorful cookie like these.

I like to bake chocolate chip cookies because the whole process fits in with my schedule. Unlike brownies which need to be mixed and baked all at once [and when you're making 8 dozen Pecan Brownie Bites for a Cookie Drive that's a big chunk of time], chocolate chip cookies taste better when they are done in installments. When I expect to have 30 minutes free I'll set the butter out to soften ahead of time, then mix up the dough when I'm ready. I will chill this dough overnight or up to a couple of days. When I'm ready to bake I scoop up what I want to use, and I can re-chill or even freeze the rest until I need it. Making cookies this way--in small chunks of kitchen time--fits with my schedule best and leaves me more time to try and get a decent shot of the dogs in their thrift shop holiday finery. Here's an outtake:

Simon is patiently waiting to be allowed to leave while Robert Barker keeps trying to eat his hat  (it tastes yummy) and Vincent in his Santa Paws coat just wishes everyone would cooperate so he can have his turn to shine. Oh, and I went and got my hair done did. It's been a year--it was time.

Swing by all the #ChristmasWeek participants to see what they've been whipping up for the holidays:

Coconut Filled Sandwich Cookies by Cravings of a Lunatic

Ridiculously Delicious Vanilla Cookies by Cookistry

Peppermint Sugar Cookie Bars by Dinners, Dishes, and Desserts

Toffee Pecan Chocolate Chip Cookies by Farm Fresh Feasts

Cranberry Ginger Margaritas by Hezzi-D's Books and Cooks

Rocky Road Chocolate Bark by Cooking In Stilettos

Apple Streusel Bars by That Skinny Chick Can Bake

Rum Blondies with Cinnamon Chips by From Gate to Plate

Toffee Pecan Chocolate Chip Cookies (makes 4 dozen)

Ingredients

• 2 sticks room temperature butter (1 cup--and I use unsalted)
• ⅓ cup shortening
• 1 cup granulated sugar
• 1 cup brown sugar
• 2 eggs
• 2 teaspoons vanilla
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3⅓ cups unbleached all purpose flour
• 1½ cups chocolate chips
• ¾ cup chopped pecans
• ½ cup toffee bits (I use Heath bits)
• optional--sea salt for sprinkling over top

Instructions

1. During your first kitchen session, mix butter and sugars until well blended. I use my stand mixer for this, but a handheld mixer also works great. 
2. Add eggs, vanilla, baking soda and salt and mix well. 
3. Dump flour on top, and mix until incorporated. 
4. Dump the rest of the goodies into the bowl and mix until just blended. 
5. Transfer to a covered container and chill for several hours or up to a couple of days.
6. During your second kitchen session, preheat oven to 375. 
7. For easiest results, line a cookie sheet with parchment paper. 
8. Scoop 1 Tablespoon-sized balls of dough onto prepared cookie sheet. 
9. Sprinkle with optional sea salt if desired. 
10. Bake for 10 to 12 minutes until edges are golden brown. 
11. Cool on the cookie sheet for 5 minutes, then transfer to a wire rack to completely cool. Please feel free to bake what you need and re-chill or freeze the rest of the dough until you're ready for more.

Have I mentioned that with all these hashtags we've got a giveaway going on? Let me take a moment to thank our #ChristmasWeek sponsors who have graciously provided our giveaways.  Anolon is donating a 5-piece Bakeware Set. Swing by their Facebook Page to show them some love. We also have Ball supplying us with 4 sets of Jars in their gorgeous Green Heritage Color. Swing by their Ball Canning and Recipes Facebook Page to say hello. (I have not been compensated for participating.)

Giveaway Prizes include:

• One 5 piece set of Anolon Bakeware Set
• Two Sets of Ball Heritage Collection Quart Jars (each set includes 6 jars)
• Two Sets of Ball Heritage Collection Pint Jars (each set includes 6 jars)
• One Set of 1 Dozen Assorted Cookie Sampler Box from The Girl In The Little Red Kitchen Bake Shop
• Two Sets of Brownie Brittle Snack Sampler (each set includes One 5-ounce bag of each flavour)
• Plus 1 Copy of each of these cookbooks:
• One Autographed Copy of Make Ahead Bread by Donna Currie
• One Copy of The Mixer Bible by Meredith Deeds
• One Copy of 175 Best Babycakes Cake Pop Recipes by Kathy Moore and Roxanne Wyss
• One Copy of 175 Best Mini Pie Recipes by Julie-Anne Hession
• One Copy of The 250 Best Brownies, Bars & Squares by Ester Brody
• One Copy of Oatrageous Oatmeals by Kathy Hester
• One Copy of Adventures in Comfort Food by Kerry Alteiro
• One Copy of Food Truck Road Trip by Kim Pham
• One Copy of Decadent Gluten-Free Vegan Baking by Cara Reed
• One Copy of 100 Juices, Smoothies and Healthy Snacks by Emily von Euw
• One Copy of CopyKat coms Dining Out at Home Cookbook Recipes by Stephanie Manley
• One Copy of Copykat.com's Dining Out At Home Cookbook 2 by Stephanie Manley

The giveaway has ended.