Lauren McDuffie's Chocolate Toffee Pecan Sandies

1. Toast pecans in a dry skillet over medium heat for 3–4 minutes, until fragrant. Transfer to a cutting board and chop finely.
2. In a stand mixer, cream butter, brown sugar, and vanilla until fluffy (about 5 minutes).
3. Add flour, chopped pecans, and chocolate. Mix on low speed until just combined.
4. Transfer dough to a lightly floured surface and roll into a 1.5-inch-wide log. Wrap tightly in parchment or cling wrap and refrigerate for at least 30 minutes, until firm.
5. Preheat oven to 325°F. Line baking sheets with parchment or silicone mats.
6. Slice dough into 1/4-inch rounds. Roll edges in demerara sugar and place cookies 2 inches apart on baking sheets.
7. Bake 11–12 minutes, until lightly golden. Cool for at least 5 minutes before transferring.

TIP: Lightly oil or dampen your hands when rolling dough to prevent sticking.