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.