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Super Chunky Cookies



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Super Chunky Cookies

Chocolatier Archives

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
1 cup packed light brown sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup mini semisweet chocolate chips
1 cup milk chocolate chips
4 ounces bittersweet chocolate,
cut into 1/2-inch chunks
2 ounces white chocolate, coarsely chopped
1/2 cup coarsely chopped pecans
3/4 cup English toffee bits (Hershey's Skor)

1. Position one rack in the top third and another in the bottom third
of the oven and preheat the oven 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
eggs one at a time, beating well after each addition. Beat in
the vanilla extract.
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 un-
greased 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.
6. 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.

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