Ingredients
- 30 at speed (seconds)
- 4 1/2 bowl of a duty electric mixer (heavy)
- 2 ungreased
- 2 eggs
- 3/4 english toffee bits
- 1/2 chunks
- 2 1/2 c all purpose flour
- 1 c mini semisweet chocolate chi
- 1 c packed brown sugar (light)
- 1 c milk chocolate chips
- 3/4 c granulated sugar
- 1 c butter (unsalted)
- 4 oz bittersweet chocolate
- 1/2 c coarsely pecans (chopped)
- 2 oz chocolate (white)
- 2 ts vanilla extract
- 1 ts baking soda
- 1/8 ts salt
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 ----
