Instructions

• In the bowl of a stand mixer fitted with the paddle attachment, beat 14 tablespoons butter (room temperature) and 2 cups packed light brown sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl as needed.
• Add 2 eggs and 1 tablespoon vanilla. Beat on medium-low until the eggs and vanilla are fully combined and the mixture is smooth.
• In a separate bowl, stir together 1 teaspoon baking soda and 2 2/3 cups all-purpose flour.
• With the mixer on low speed, add the flour/baking soda mixture to the butter mixture in two additions, mixing just until fully incorporated and no flour streaks remain. Scrape the bowl and paddle once to ensure even mixing.
• Remove the bowl from the mixer and fold in 2 cups chocolate chips, 1 (10-oz) bag toffee bits, and 1 cup chopped pecans with a spatula until evenly distributed.
• Using a large cookie scoop, portion the dough into balls and place them on a parchment-lined baking sheet in a single layer. Do not bake yet.
• Transfer the tray of scooped dough to the refrigerator and chill for at least 2 hours (you may chill up to 2 days). Keep any remaining dough refrigerated between batches.
• When ready to bake, preheat the oven to 350°F and line a baking sheet with fresh parchment paper.
• Place chilled dough balls on the prepared baking sheet spaced about 2 inches apart. Keep the remaining dough refrigerated until ready to bake each batch.
• Bake at 350°F for 10–12 minutes, until the cookie edges are golden and the tops are just set.
• Let the cookies cool on the baking sheet for 4–5 minutes, then transfer them to a wire rack to cool completely.