Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
In a small saucepan, melt the 1/2 cup of unsalted butter over low heat. Once melted, set it aside to cool slightly.
In a large mixing bowl, whisk together the 1/2 cup all-purpose flour, 1 tsp baking powder, 3.9 oz instant chocolate pudding mix, and 1/2 tsp salt. This mixture will give your cookies a nice rise and rich flavor.
In another mixing bowl, combine the melted butter, 1 1/2 cups brown sugar, and 1/4 cup granulated sugar. Use an electric mixer to cream the mixture until it’s light and fluffy.
Beat in the 3 large eggs, one at a time, mixing well after each addition. Then, stir in the 1 tbsp vanilla extract until fully incorporated.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to over-mix, as this can lead to tough cookies.
Gently fold in the 1 1/2 cups bittersweet chocolate chips, 3/4 cup semi-sweet chocolate chips, 8 oz Heath toffee bits, and 1 cup of toasted pecans (if using) until evenly distributed.
Using a cookie scoop, portion out generous amounts of dough (about 1/4 cup each) onto the prepared baking sheet, leaving enough space between each cookie to allow for spreading.
Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden but the centers are still soft. Remember, they will continue to firm up as they cool!
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy these giant cookies warm, or store them for later!
