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---------- Recipe via Meal-Master (tm) v8.02
Title: Super Chunky Cookies
Categories: Cookies, Chocolate, Godiva
Yield: 5 servings
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
Recipe By :
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