Butter Toffee Chocolate Chip Crunch
4 dozen cookies
1 cup light brown sugar, firmly packed
3/4 cup butter or vegetable shortening*
1 large egg
2 tablespoons sweetened condensed milk**
1 teaspoon salt
3/4 teaspoon baking soda
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
3/4 cup pecans, coarsely chopped
1/2 cup semi-sweet chocolate chips
2 to 4 (1.4 ounces each) toffee bars, finely crushed
Preheat oven to 350°F. Using pan release, lightly grease baking sheet.
In a large mixing bowl, combine sugar, shortening, egg, condensed milk, salt, baking soda and vanilla. Using an electric mixer, beat at medium speed until well blended. With electric mixer set at low speed, add flour gradually. Beat until well blended. Using a spoon, stir in nuts, milk chocolate chips, semi-sweet chocolate chips and crushed candy bars. Drop by level tablespoonfuls 2 inches apart onto prepared baking sheet. Bake 10 to 12 minutes or until light golden brown. Cool 2 minutes before removing from cookie sheet. Continue to cool on cooling grid.
*Shortening will produce a softer cookie. Butter flavored shortening is recommended.
**Do not substitute sweetened condensed milk with evaporated milk.
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