Chunky Chocolate Toffee Cookies

Recipe created by George Yates, a two-time Best of Show winner at the 2009 State Fair of Texas. These irresistible cookies won the cookie contest. Recipe makes 4-1/2 dozen cookies.

Ingredients:
1 cup unsalted butter, softened
1 cup firmly packed brown sugar
1/2 cup sugar
2 large eggs
1 Tbsp. vanilla extract
2-3/4 cups all-purpose flour
1-1/2 tsp. baking powder
1/2 tsp. salt
5 bars (1.4 oz each) English toffee candy, chopped (I used one 8-oz bag of chopped Heath bar chips)
1 package (10 oz) swmisweet chocolate chunks (I used one 12-oz bag of semi-sweet chocolate chips)
1 package (10 oz) white chocolate chunks (I used one 12-oz bag of white chocolate chips)
1 cup toasted, chopped pecans
1 cup toasted, chopped almonds

Beat butter at medium speed with an electric mixer until creamy. Gradually add both sugars, beating well. Add eggs and vanilla, beat well.

Combine flour, baking powder, baking soda, and salt, stirring well.  Add to butter mixture, beating at low speed just until blended. Stir in toffee candy, both chocolate chunks and both nuts.

Drop dough by heaping tablespoons 1-1/2 inches apart onto ungreased baking sheets. Bake at 350 for 10 min or until lightly browned. Let cool slightly on baking sheets, then remove on to wire racks to cool completely.

Note from Nancy Smith:  I bake at 275 degrees for approximately 20 minutes. Check your cookies since oven temperatures vary. These are the best!