This is the state fair cookie recipe! My family frequently asks for it

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Beat in the eggs, one at a time, followed by the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Fold in the chocolate chips, pecans (if using), and toffee bits.

Drop dough by rounded tablespoonfuls onto the prepared baking sheets, leaving about 2 inches between each cookie.

Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

For a twist on the classic, you can add different mix-ins such as white chocolate chips, dried cranberries, or even mini marshmallows. Feel free to experiment with different nuts like walnuts or macadamias for added crunch. If you prefer a chewier cookie, slightly underbake them and let them cool on the baking sheet. For a bit of extra flavor, add a teaspoon of cinnamon or nutmeg to the dry ingredients. You can also drizzle the cooled cookies with melted chocolate or caramel for an extra decadent touch.