Toffee Coconut Pecan Chocolate Chip Cookies

Toffee Coconut Pecan Chocolate Chip Cookies 6 tablespoons butter softened ⅓ cup light brown sugar ⅓ cup white sugar 1 egg 2 teaspoons vanilla extract 1 cup, plus 2 tablespoons all-purpose flour 1½ tablespoons cornstarch ½ teaspoon baking soda 3/4 cup semi-sweet chocolate chips 1/2 cup toffee bits 1/2 cup sweetened shredded coconut 1/2 cup chopped pecans Preheat oven to 350°F. In a large bowl, cream together the butter, brown sugar, and white sugar until light and fluffy. Add the egg and vanilla and beat until smooth. Add the flour, cornstarch, and baking soda. Mix well. Add the chocolate chips, toffee bits, coconut, and pecans. Stir to mix throughout the dough. Scoop into 2 tablespoon dough amounts and roll into balls. Bake on a parchment lined baking sheet for 11-12 minutes. Remove from the oven when puffy and barely cooked through, do not let them brown. Let cookies cool 1 minute on the tray and then transfer to a wire rack to cool completely. Store in an airtight container for up to a week. Notes FREEZER TIP: This cookie dough can be frozen until ready to bake. Scoop into balls and flash freeze on a paper plate or tray. Transfer the frozen dough to a zip-close freezer bag. Cookies can be baked from frozen (allow an extra 2-3 minutes for baking) or thawed and then baked.