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BETH’S ULTIMATE CHOCOLATE CHIP COOKIES
Makes 1 dozen large sized cookies
1 cup (240 g) of unsalted butter
¼ (50 g) cup white sugar
¾ (135) cup brown sugar
2 eggs
1 tbsp (7.5ml) vanilla
1 ¾ cup (210 g) flour
1 tsp (5 ml) salt
1 tsp (5 ml) baking soda
1 cup (150 g) milk chocolate covered raisins
1 cup (150 g) semi-sweet chocolate chips
1 cup (150 g) candied walnuts
1 cup (150 g) of toffee bits
METHOD:
Preheat oven to 350F (177C).
Beat butter and sugars on high for 5-7 mins until very light and fluffy.
Add eggs one at a time, beating well between additions. Add vanilla.
Combine flour, salt and baking soda in a bowl and whisk together. Slowly add flour mixture to butter mixture and beat until well incorporated.
Add raisins, chips and walnuts, mix just until combined.
Line a rimmed lined cookie sheet with parchment paper. Scoop out dough with an ice cream scoop. 5 to a tray.
Bake for 13 mins, until golden around the edges and centers look dry.
Let cool on tray on counter for 5 mins. They will set up and continue cooking on the hot tray.
Transfer to cooling rack to cool completely.
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