Pecan Snickerdoodle Cookies

Ingredients:

• 2 cups premium flour
• 1 tbsp. ground cinnamon
• 1.5 tsp coarse salt
• 0.5 tsp of soda
• 220 g unsalted butter, room temperature
• 1 and 1/3 cups granulated sugar
• 1/4 cup dark brown sugar
• 1 large egg at room temperature
• 5 chocolate bars with toffee filling, 9g each, cut into pieces
• 3/4 cup pecans, finely chopped

Preparation:

1. Position a rack in the middle of the oven and preheat the oven to 175°C. Line 3 baking sheets with foil.
2. In a medium bowl, whisk together the flour, cinnamon, salt, and baking soda. Place the butter in the bowl of a stand mixer fitted with the paddle attachment (or in a larger bowl if using a hand mixer).
3. Beat on medium-high speed until fluffy, about 2 minutes. Add granulated sugar and brown sugar and beat on medium-high speed until pale and fluffy, about 4 minutes. Add the egg and beat again.
4. With the mixer running at low speed, gradually add the flour mixture. Knead the dough. Add the chopped toffee and pecans and mix well.
   
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
5. Scoop out 1/3 cup of dough at a time and drop it into mounds evenly spaced on the prepared baking sheet. Form each mound into a ball. Transfer one baking sheet to the freezer to firm up, about 20 minutes.
6. Transfer the baking sheet with the frozen dough to the oven (meanwhile, place a second baking sheet in the freezer) and bake until the edges are set but the center is still puffy, about 10 minutes. Remove the baking sheet from the oven and tap it firmly on the work surface until a slight ripple appears around the outer edge. Return the baking sheet to the oven and bake the cookies until puffed, 3 to 4 minutes.
7. Remove the baking sheet from the oven and tap it firmly on the work surface again until the edges are wavy and golden brown and the center is soft. Let the cookies cool on the baking sheet for about 10 minutes. Transfer them to a wire rack to cool completely.
8. Repeat with the remaining baking sheets of dough, placing the third baking sheet in the freezer for 20 minutes while the second baking sheet is in the oven.