The weather in Vancouver has turned cool and rainy again (boo), and I found myself craving fall flavours. I was looking at a few different ginger cookies, but this toffee pecan cookie won out. It’s from Tish Boyle’s The Good Cookie. Every recipe I’ve tried from this book has lived up to that name, including this one. It’s a problem – I want to eat them all.

The dough is really soft and sticky. Don’t even think about rolling these into balls by hand – definitely use a scoop or a couple of spoons. Not surprising given there are three eggs in this dough.

The inclusion to cookie dough ratio is really high – I was a bit worried they wouldn’t hold together, but the bits are so small and the dough is so soft that it wasn’t an issue. And the resulting cookie is loaded with bits of toffee and pecans. The best is around the edge where the toffee melted out of the cookie and got even more carmelized. Straight out of the oven, the toffee is soft and gooey. As it cools it firms back up, but doesn’t get entirely crisp again because it’s melted right into the cookie. The cookie itself stays soft and chewy with a crunch from the toasted pecans.

These cookies have an incredibly buttery flavour from all the toffee, and the toasted pecans are a perfect complement. Don’t skip toasting the pecans – that extra step really intensifies both their flavour and crunchiness.

As tempting as it was to keep these all to myself, I took them in to work and my coworkers are loving them. They’re a definite crowd-pleaser. One coworker has declared these her new favourite and another said they’re the best cookie so far. With most cookie recipes, I find myself thinking of variations or different inclusions to try next time. I can’t think of a single thing that could possibly make these better.