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Coffee House Cookies




Source of Recipe


BBR


Recipe Introduction


Posted by: _starshineeliz


List of Ingredients




1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter or margarine, softened
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla
1 cup coarsely chopped walnuts or pecans, divided
1 cup semi-sweet chocolate chunks, divided
2 bars (1.5-2 ounces each) favorite chocolate candy (see Cooks Tip)


Recipe



Preheat oven to 350F. Combine flour, baking soda and salt in Small Batter Bowl; mix well. In Bowl, beat butter and brown sugar until creamy. Add egg and vanilla; beat well. Gradually beat in flour mixture. Stir 2/3 cup of the nuts and 2/3 cup of the chocolate chunks into dough. Cut candy bars into small pieces, about the size of chocolate chunks; set aside.
Using Large Scoop, drop 6 level scoops of dough, 3 inches apart, onto Rectangle Stone. (Cookies will spread while baking.) Flatten scoops slightly with palm of hand. Lightly press half of the remaining nuts, chocolate and candy into tops of cookies.
Bake 14-16 minutes or until cookies are almost set. (Centers will be soft. Do not overbake.) Cool 7 minutes on Baking Stone. Using Large Serving Spatula, remove cookies to *Stackable Cooling Rack*. Cool completely. Repeat with remaining dough. Yield: 1 dozen cookies

Cooks Tips: Chocolate candy bars with nougat & caramel or nuts are favorite choices for this cookie. Also delicious are chocolate covered peppermint patties, chocolate covered caramels & chocolate peanut butter cups. Use 2 pkgs (1.5-2.0 oz each).

To soften butter, let it stand at room temp. about 45 min. It should be softened, yet still firm. Using butter that is too soft will cause cookies to spread.