Chocolate Toffee Pecan Cookies recipe

This recipe came from Lynn's Kitchen Adventure and the only modification I made was to add more chocolate chips. I've learned to just double the recipe. If you do, you will get about 50 cookies using the ice cream scoop measurement. Lynn said - and I agree - making them into small cookies changed the texture. So make 'em big!

2 c. plus 2 TB flour
½ tsp. baking soda
½ tsp. salt
12 TB butter melted
1 c. brown sugar
½ c. sugar
1 egg, plus 1 egg yolk
1 teaspoon vanilla
1 1/2 cup chocolate chips
4 ounce English toffee bits
3/4 cup chopped pecans, very finely chopped

Preheat oven to 325. In mixing bowl, combine butter and sugars until well blended. Add egg, yolk, and vanilla. Batter will appear slightly greasy. Add dry ingredients, until blended. Add chocolate chips, pecans, and toffee pieces. Scoop in ¼ c. balls onto cookie sheet. I use an ice cream scoop. Place 6 on each cookie sheet. You should only place 6 per sheet because these are large cookies and they spread out. Bake for 15 - 17 minutes.