Super Chunky Cookies

YIELD: About 5 1/2 dozen cookies

DIFFICULTY: *

PREPARATION: 30 minutes plus baking and cooling times.

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 cup mini semisweet chocolate chips
• 1 cup milk chocolate chips
• 4 ounces bittersweet chocolate, cut into 1/2-inch chunks
• 2 ounces white chocolate, coarsely chopped
• 1/2 cup coarsely chopped pecans
• 3/4 cup English toffee bits, such as Hershey's Skor

1. Position one rack in the top and another in the bottom third of the oven and preheat to 350 degrees F.

2. In a medium bowl, using a wire whisk, stir together the flour, baking soda and salt until thoroughly blended.

3. 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.

4. 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.

5. 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.

6. 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

This Recipe came from the Chocolatier Page. They have a number of excellent recipes and products including an great magazine called the Chocolatier. This page has caused more drool on my keyboard than any other page.