Touchdown Cookies
By: Sheri Wetherell
Published: Sunday, February 14, 2010 - 4:22am

Ingredients




3 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter - (2 sticks) softened
1 cup brown sugar - (packed)
cup granulated sugar
2 eggs
1 teaspoon vanilla extract
2 cups chocolate chunks
1 cup English toffee bits plus, 2 tablespoons
1 cup coarsely-chopped walnuts
6 ounces bittersweet chocolate melted

Preparation

1 Stir together the flour, baking soda and salt. 2 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. 3 Heat the oven to 350 degrees. 4 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. 5 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.