---------- Recipe via Meal-Master (tm) v8.05
       Title: Super Chunky Cookies
  Categories: Cookies
       Yield: 66 servings
   2 1/2 c  All-purpose flour
       1 ts Baking soda
     1/8 ts Salt
       1 c  Unsalted butter
     3/4 c  Granulated sugar
       1 c  Packed light brown sugar
       2 lg Eggs; room temp
       2 ts Vanilla extract
       1 c  Mini semisweet chocolate chi
       1 c  Milk chocolate chips
       4 oz Bittersweet chocolate
            Cut into 1/2-inch chunks
       2 oz White chocolate
            - coarsely chopped
     1/2 c  Coarsely chopped pecans
     3/4 c  English toffee bits
            Such as hershey’s skor
     1. Position one rack in the top and another in the bottom third of the
   oven and preheat to 350 degrees F.
     2. In a medium bowl, using a wire whisk, stir together the flour,baking
   soda and salt until thoroughly blended.
     3. 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.
     4. 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.
     5. 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
      About 5 1/2 dozen cookies