Cookies are great and these, as in cookies, I CAN BAKE. I first made these with my daughter, although she is getting a little old to be baking with her Mummy now. Even so these are REALLY good and REALLY naughty. The original recipe said to use 1 cup each of the different chocolate chips. I half that, I have made this recipe five or six times now, twice according to the recipe, they are great either way, but I find using a little less of the chocolate chips, they bind a little better.
1 cup butter (no substitutes), softened
1 cup brown sugar
3/4 cup sugar
2 tsp vanilla extract
2½ cups all-purpose flour
1 tsp baking soda
1/8 tsp salt
½ cup semi-sweet chocolate chips
½ cup milk chocolate chips
½ cup white chocolate chips
4 squares bitter chocolate
¾ cup English toffee
½ cup vanilla fudge
1. In a large mixing bowl, cream the butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in the Vanilla.
2. Combine the flour, baking soda and salt, then gradually add to the creamed mixture. Finally stir in remaining ingredients.
3. Drop a tablespoon full of the mixture 3" apart on ungreased baking sheets. Bake at 350°F/180°C for 10 or until golden. Cool for 2-3 minutes before removing to a wire rack to cool completely.
Yield: 8½ Dozen