Be careful, once you try these, you won’t want to ever go back to regular chocolate chip cookies. I often make half a batch, or freeze the dough or cookies for another day.
4 ½ C flour
1 tsp salt
1 tsp baking soda
3 sticks unsalted butter, melted
1 ½ tsp pure vanilla
2 C brown sugar
1 C white sugar
2 eggs
2 egg yolks
3 C chocolate chips
1 C toffee bits (like Skor) (you can find these in the
baking section.)
½ C pecans
Preheat oven to 350 degrees. Whisk together the flour, salt
and baking soda. Set aside. Melt butter, let cool. Then add the vanilla, both sugars and
egg and yolks to the butter. Fold
in dry ingredients, add chips and toffee bits. Using your hand, scoop out large balls of dough, about a
good ½ C for each cookie. These
are big! I usually put about six,
well spaced on a tray. The size
and extra egg guarantee a very moist and rich cookie. Make on the middle rack for about 15-18 minutes. You want them slightly underdone in the
middle. (Brandon loves to eat
these with a fork right out of the oven.)
