Chewy Toffee Pecan Chocolate Chip Cookies - cooking recipe

Ingredients

3 cups all-purpose flour
1 cup chopped pecans
2 teaspoons baking soda
2 teaspoons cream of tartar
1/2 teaspoon table salt
1/2 cup unsalted butter, softened
1/2 cup all-vegetable shortening
1 cup granulated sugar
1 cup firmly packed dark brown sugar
1/4 cup molasses
2 large eggs
2 teaspoons vanilla extract
2 cups semisweet chocolate morsels
1 (8 ounce) bag toffee pieces
1 cup turbinado sugar

Preparation

Preheat oven to 350 degrees. Line baking sheets with parchment paper.
In the work bowl of a food processor, add flour, pecans, baking soda, cream of tartar, and salt: process until nuts are finely ground into flour.
In a large bowl, beat butter, shortening, white and dark brown sugars at medium-high speed with an electric mixer until fluffy, about 3 minutes.
Add molasses, eggs, and vanilla; beat on low speed just until blended.
Gradually add flour mixture, beathing just until dough forms.
Stir in chocolate morsels and toffee bits.
Roll dough into 1-inch balls; then roll balls in turbinado sugar. Do not flatten. NOTE: You may need more turbinado sugar - just use more if you need more. I ended up with probably closer to 2 cups.
Place 2 inches apart on prepared baking sheets. Bake 10-12 minutes, or until lightly browned and slightly flattened.
Let cool on pans for 15 minutes. Remove from pans, and cool completely on wire racks.
NOTE: you may find it useful to rinse and dry hands every so often, as that helps the dough roll into a ball more easily.