Coffee House Cookies

Source: The Pampered Chef

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter or margarine, softened
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 cup coarsely chopped walnuts or pecans, divided
1 cup semi-sweet chocolate chunks, divided
2 (1.5 to 2 ounce) bars favorite chocolate candy (see cook's tips)

Heat oven to 350 degrees F.

Combine flour, baking soda and salt in Small Batter Bowl; mix well.

In Classic Batter Bowl, beat butter and brown sugar until creamy. Add egg and vanilla; beat well. Gradually beat in flour mixture.

Stir 2/3 cup nuts and 2/3 cup chocolate chunks into dough. Cut candy bars into small pieces, about the size of chocolate chunks; set aside.

Using large scoop, drop 6 level scoops of dough, 3 inches apart, onto Rectangle Stone. (Cookies will spread while baking.) Flatten scoops slightly with palm of hand. Lightly press half of the remaining nuts, chocolate and candy into tops of cookies.

Bake 14 to 16 minutes or until cookies are almost set. (Centers will be soft. Do not overbake.) Cool 7 minutes on Baking Stone. Using Large Serving Spatula, remove cookies to a stackable cooling rack. Cool completely. Repeat with remaining dough.

Makes 1 dozen cookies.

Cook's tips: Chocolate candy bars with nougat and caramel or nuts are favorite choices for this cookie. Also delicious are chocolate-covered peppermint patties, chocolate-covered caramels and chocolate peanut butter cups. Use 2 packages (1.5 to 2 ounces each).

To soften butter, let it stand at room temperature about 45 minutes. It should be softened, yet still firm. Using butter that is too soft will cause cookies to spread.