BETH'S ULTIMATE CHOCOLATE CHIP COOKIES Makes 1 dozen large sized cookies
1 cup (240 g) of unsalted butter ¼ (50 g) cup white sugar ¾ (135) cup brown sugar 2 eggs 1 tbsp (7.5ml) vanilla 1 ¾ cup (210 g) flour 1 tsp (5 ml) salt 1 tsp (5 ml) baking soda 1 cup (150 g) milk chocolate covered raisins 1 cup (150 g) semi-sweet chocolate chips 1 cup (150 g) candied walnuts 1 cup (150 g) of toffee bits
Preheat oven to 350F (177C).
Beat butter and sugars on high for 5-7 mins until very light and fluffy.
Add eggs one at a time, beating well between additions. Add vanilla.
Combine flour, salt and baking soda in a bowl and whisk together. Slowly add flour mixture to butter mixture and beat until well incorporated.
Add raisins, chips and walnuts, mix just until combined.
Line a rimmed lined cookie sheet with parchment paper. Scoop out dough with an ice cream scoop. 5 to a tray.
Bake for 13 mins, until golden around the edges and centers look dry.
Let cool on tray on counter for 5 mins. They will set up and continue cooking on the hot tray.