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 temp
2 ts Vanilla extract
1 c Mini semisweet chocolate chi
-ps 1 c Milk chocolate chips
4 oz Bittersweet chocolate
Cut into 1/2-inch chunks 2 oz White chocolate
– coarsely chopped 1/2 c Coarsely chopped pecans
3/4 c 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. 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 About 5 1/2 dozen cookies —–