super chunky cookies

Ingredients

• Servings: 5
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup unsalted butter
• 3/4 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 cup mini semi-sweet chocolate chips
• 1 cup milk chocolate chips
• 4 (1 ounce) squares bittersweet chocolate, cut into 1/2 inch chunks
• 2 ounces white chocolate, chopped
• 1/2 cup chopped toasted pecans
• 3/4 cup toffee baking bits

Recipe

• position one rack in the top and another in the bottom third of the oven and preheat to 350 degrees f (175 degrees c).
• in a medium bowl, using a wire whisk, stir together the flour, baking soda and salt until thoroughly blended.
• in a medium size bowl, beat the butter for 30 seconds at medium speed until creamy. add the sugars and continue beating for another 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 of the chocolate chips, bittersweet chocolate and white chocolate. stir in pecans and toffee bits. the dough will be very stiff.
• drop the dough by slightly rounded tablespoonfuls 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 lightly browned; switch the positions of the baking sheets halfway through baking time for even browning.
• cool the cookies on the baking sheets on wire racks for 1 to 3 minutes. using a metal spatula, transfer the cookies to wire racks to cool completely. repeat with the remaining dough.