2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 sticks (1 cup/8 oz/226g) unsalted butter
1 cup granulated sugar
1/2 cup firmly packed brown sugar
2 large eggs
6 ounces fine-quality bittersweet chocolate, coarsely chopped
18 caramels such as Kraft Caramels, coarsely chopped (about 1 cup) or 2/3 cup English Toffee Bits (Hershey's Skor English Toffee Bits or Hershey's Heath Milk Chocolate English Toffee Bits are good choices)
1 cup coarsely chopped pecans
Preheat oven to 375°F (190°C).
In a large mixing bowl, whisk together flour, baking soda, baking powder, and salt. In another bowl with an electric mixer cream butter and sugars until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition, and beat in flour mixture.
Stir chocolate, caramels (or toffee bits, if using), and pecans into dough and drop rounded tablespoons about 2 inches apart onto baking sheets. Bake cookies in batches in middle of oven 12 to 15 minutes, or until golden. Cool cookies on baking sheets on racks until firm. Cookies will keep in an airtight container at room temperature for up to 5 days.
Makes about 50 cookies.
Source: Gourmet, February 1996
Date: June 30, 2004