2 1/2 c All-purpose flour
1 ts Baking soda
1/8 ts Salt
1 c Unsalted butter — softened
3/4 c Granulated sugar
1 c Packed light brown sugar
2 lg Eggs — room temperature
2 ts Vanilla extract
1 c Mini semisweet chocolate —
Chips
1 c Milk chocolate chips
4 oz Bittersweet chocolate —
Cut
Inch chunks
2 oz White chocolate — coarsely
1/2 cup Coarsely chopped pecans 3/4 cup English toffee bits —
such Hershey’s Skor
Position one rack in the top and another in the bottom third of the oven
and preheat to 350 degrees F.
In a medium bowl, using a wire whisk, stir together the flour, baking soda
and salt until thoroughly blended.
In the 4 1/2-quart bowl of a heavy-duty electric mixer, using the paddle
attachment, beat the butter for 30 seconds at medium speed, until creamy.
Add the sugars and continue beating for 3 to 4 minutes, until the mixture
is light in texture and color. Scrape down the sides of the bowl with a
rubber spatula. Add the eggs one at a time, beating well after each
addition. Beat in the vanilla.
At low speed, beat in the flour mixture a third at a time, scraping down
the sides of the bowl after each addition. Using a wooden spoon, stir in
all the chocolate chips, the bittersweet chocolate and white chocolate.
Stir in the pecans and toffee bits. The dough will be very stiff.
Drop the dough by slightly rounded tablespoonfuls onto 2 ungreased baking
sheets, leaving about 1 1/2 inches between the cookies. Refrigerate the
remaining dough. Bake the cookies for 11 to 13 minutes, or until the
cookies are set and the edges are very lightly browned; switch the
positions of the baking sheets halfway through the baking time for even
browning.
Cool the cookies on the baking sheets on wire racks for 1 to 2 minutes.
Using a metal spatula, transfer the cookies to wire racks to cool
completely. Repeat with the remaining dough. The cookies can be stored in
an airtight container at room temperature for up to 5 days or frozen for up
to 1 month.
~Judith Sutton
Yields
5 Servings