Step 1

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.

Step 2

Add the flour, cornstarch, and baking soda. Mix well. Add the chocolate chips, toffee bits, coconut, and pecans. Stir to mix throughout the dough.

Step 3

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.

Step 4

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.