Super chunky cookies

---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Super Chunky Cookies
  Categories: Cookies, Chocolate, Godiva
       Yield: 5 servings
  
   2 1/2 c  All-purpose flour
       1 ts Baking soda
     1/8 ts Salt
       1 c  Unsalted butter -- softened
     3/4 c  Granulated sugar
       1 c  Packed light brown sugar
       2 lg Eggs -- room temperature
       2 ts Vanilla extract
       1 c  Mini semisweet chocolate --
            Chips
       1 c  Milk chocolate chips
       4 oz Bittersweet chocolate --
            Cut
            Inch chunks
       2 oz White chocolate -- coarsely
  
   1/2  cup           Coarsely chopped pecans
   3/4  cup           English toffee bits -- such
   Hershey's Skor
   
   Position one rack in the top and another in the bottom
   third of the oven and
   preheat to 350 degrees F.
   
   In a medium bowl, using a wire whisk, stir together
   the flour, baking soda and
   salt until thoroughly blended.
   
   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 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 the
   chocolate chips, the bittersweet chocolate and white
   chocolate. Stir in the 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 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
   
   Recipe By     :
  
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