I love these cookies. They are thick, soft and have great texture. The original recipe calls for 1 cups chopped pecans. I personally do not like nute in my cookies so I substituted Butterfinger Bits. You could also use toffee or caramel chips, white chocolate drips, dried cherries or cranberries, more chocolate ships or of course nuts. I also like to chill the dough before being to prevent the cookies from spreading.
(yield: about 2 dozen)
3/4 cup butter, room temperature
1 cup (213 grams) brown sugar
1 tsp vanilla
1 egg + 1 egg yolk
1 2/3 cup (200 grams) all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup semi sweet chocolate chips
1 cup dark chocolate chips
1 cup Butterfinger bits
1 cup sweetened coconut flakes
Preheat oven to 375ºF. Line two baking sheets with parchment paper.
In bowl of electric mixer with paddle attachment, cream together butter and sugar, about 2 minutes, scraping down bowl in the middle of mixing. Beat in vanilla and eggs.
In medium sized mixing bowl, whisk together flour, baking powder and salt. Add flour mixture gradually and slowly to mixer. Do not over mix.
Using a spatula, fold in all your chips and mix-ins. At this point, if you can refrigerate the dough for for a few hours or overnight, that will prevent the cookies from spreading.
Using a medium cookie scoop drop cookie dough on baking sheets and flatten slightly.
Bake for 15-17 minutes until edges are lightly browned. Remove from oven and let cool for 10 minutes, then transfer to a cooling rack to cool completely.