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My review
Super Chunky Cookies
made it |
6 reviews
|
Stephanie
"I added everything I love to the basic cookie and came up with something spectacular!"
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Ingredients
servings 280 calsOriginal recipe yields 30 servings (5 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Position one rack in the top and another in the bottom third of the oven and preheat to 350 degrees F (175 degrees C).
- In a medium bowl, using a wire whisk, stir together the flour, baking soda and salt until thoroughly blended.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
Per Serving: 280 calories; 15.4 g fat; 34.4 g carbohydrates; 2.8 g protein; 35 mg cholesterol; 92 mg sodium. Full nutrition
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Reviews
Read all reviews 66 Ratings
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Most helpful positive review
12/29/2005
I made a few small changes in this recipe and they came out pretty good. I ran out of butter so I used a 1/2 c of shortening and a 1/2 c butter, I added 1/2 t of butter pecan extract along with ...
Most helpful critical review
3/7/2005
ok nothing special, tastes like any other cookie --- Sorry!
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12/29/2005
I made a few small changes in this recipe and they came out pretty good. I ran out of butter so I used a 1/2 c of shortening and a 1/2 c butter, I added 1/2 t of butter pecan extract along with ...
7/26/2005
These are the best cookies ever! I followed some of the other users' alterations and added some of my own for even better results. I substituted the following: 1 tsp. butter nut flavoring and 1 ...
5/4/2004
I am amazed that more people have not tried this recipe. I have people placing orders and paying me for these cookies. I did vary the recip though. Instead of using vanilla extract, I used Va...