Super Chunky Cookies Recipe

Ingredients <br>- 2 ½ cups all-purpose flour <br>- 1 teaspoon baking soda <br>- ⅛ teaspoon salt <br>- 1 cup unsalted butter <br>- ¾ cup white sugar <br>- 1 cup packed brown sugar <br>- 2 eggs <br>- 2 teaspoons vanilla extract <br>- 1 cup mini semi-sweet chocolate chips <br>- 1 cup milk chocolate chips <br>- 4 (1 ounce) squares bittersweet chocolate, cut into 1/2 inch chunks <br>- 2 ounces white chocolate, chopped <br>- ½ cup chopped toasted pecans <br>- ¾ cup toffee baking bits <br><p></p>Directions <br>step 1: Position one rack in the top and another in the bottom third of the oven and preheat to 350 degrees F (175 degrees C). <br>step 2: In a medium bowl, using a wire whisk, stir together the flour, baking soda and salt until thoroughly blended. <br>step 3: 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. <br>step 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 of the chocolate chips, bittersweet chocolate and white chocolate. Stir in pecans and toffee bits. The dough will be very stiff. <br>step 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 lightly browned; switch the positions of the baking sheets halfway through baking time for even browning. <br>step 6: 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. <br>

Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- 1 cup unsalted butter
- ¾ 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
- ½ cup chopped toasted pecans
- ¾ cup toffee baking bits

Directions
step 1: Position one rack in the top and another in the bottom third of the oven and preheat to 350 degrees F (175 degrees C).
step 2: In a medium bowl, using a wire whisk, stir together the flour, baking soda and salt until thoroughly blended.
step 3: 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.
step 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 of the chocolate chips, bittersweet chocolate and white chocolate. Stir in pecans and toffee bits. The dough will be very stiff.
step 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 lightly browned; switch the positions of the baking sheets halfway through baking time for even browning.
step 6: 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.

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