Chunky Chocolate Toffee Cookies |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 12 |
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These are so good. I like them to stay soft so often use crisco, so heathy is it not? Sorry folks, but a soft cookie is a soft cookie. I like them soft even the next day not just out of the oven. I use butter for all else except chocolate chips and oatmeal cookies. Read more . I often do make this with butter when I know we are eating them all up freshly baked. Ingredients:
2 3/4 cups flour |
1 1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
pinch of salt |
1 cup butter, unsalted, softened |
3/4 cup light brown sugar |
2 large eggs |
1 teaspoon vanilla extractg |
1 cup chopped pecans |
4 (1.4 ounces) english toffee candy bars, chopped |
1 (12 ounce) package semisweet chocolate chunks |
Directions:
1. Preheat to 350.
2. Combine flour, baking powder, baking soda, salt in medium bowl. Stir to mix well: set aside.
3. Place butter in large bowl: beat at medium speed with mixer until creamy.
4. Gradually beat in both sugars, beating until fluffy.
5. Beat in eggs, one at a time.
6. Beat in vanilla.
7. Gradually add flour mixture: beat on low speed until well combined.
8. Stir in pecans, toffee and chocolate chunks.
9. Drop dough by rounded tablespoons 1 1/2 inches apart onto ungreased baking pans.
10. Bake until edges of cookies are lightly browned, 10-12 minutes.
11. Cool on pan 2 minutes: remove to wire racks to cool completely
12. Serve with nice cold glass of milk, hot tea or cofee. Depends on my mood! Espresso would be great with this!
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