Touchdown Cookies

Recipe Ingredients

3 cups	187g / 6.6oz	Flour
1 1/2 teaspoons	7.5ml	Baking soda
1/2 teaspoon	2.5ml	Salt
1 cup	198g / 7oz	Butter - (2 sticks) - softened
1 cup	160g / 5.6oz	Brown sugar - (packed)
3/4 cup	148g / 5.2oz	Granulated sugar
2		Eggs
1 1/2 teaspoons	7.5ml	Vanilla extract
2 cups	220g / 7.8oz	Chocolate chunks
1 1/2 cups	355ml	English toffee bits - plus
2 tablespoons	30ml	English toffee bits - divided
1 cup	146g / 5.1oz	Coarsely-chopped walnuts
6 oz	170g	Bittersweet chocolate - melted

Recipe Instructions

Stir together the flour, baking soda and salt.

Cream the butter and brown and granulated sugars. Beat in the eggs, 1 at a time. Beat in the vanilla, then the flour mixture. Stir in the chocolate chunks, 1 cup English toffee and nuts. Cover and refrigerate 1 hour.

Heat the oven to 350 degrees.

Use a 9-inch cake pan to trace a circle onto each of 3 parchment-lined baking sheets. Divide the dough into thirds. Press dough evenly to fill the circles. Refrigerate 15 minutes.

Bake the cookies until browned and done in the center, about 20 minutes. Drizzle the melted chocolate over top and sprinkle with the remaining toffee chips. Cut into slices.

This recipe yields 24 servings (3 cookies).

Each serving: 360 calories; 241 mg. sodium; 41 mg. cholesterol; 20 grams fat; 10 grams saturated fat; 44 grams carbohydrates; 4 grams protein; 1.73 grams fiber.

Source:
The Los Angeles Times, 01-22-2003

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