"carolyn's Morsels" Best Chocolate Chip Cookie Ever

This recipe was found in a insert in the paper called American Profile and was made by a lady named Carolyn Hayes from Elba NY. A guy in our office makes these for us and they never last long. He did say that it takes a while to get them perfect. All I know is these are too good not to share. i made these using silicon baking sheets and the first batch took around 20 minutes the others around 19- watch them carefully adding 2 minutes at a time until the edges start turning brown. also beware that your spatula to remove will become encrusted with the toffee and harder to scoop off the cookies- scrape the spatula beteewn batches. these are still the best ever!

• Ready In: 1 hr 40 mins
• Yields: 5 dozen cookies

Ingredients

• 2 1⁄2 cups all-purpose flour
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon salt
• 1  cup butter, cut in small pieces
• 1 1⁄2 cups  packed light brown sugar
• 1  tablespoon vanilla extract
• 2  eggs, room temperature
• 1  teaspoon water
• 1  cup  chopped pecans
• 1 (8 ounce) package  milk chocolate  toffee pieces
• 1 (8 ounce) package  milk chocolate chips
• 1 (8 ounce) package  semi-sweet chocolate chips

Directions

1. whisk together flour baking powder and salt.
2. beat butter until light and fluffy with a mixer at medium high setting, add brown sugar and vanilla, mix until combined well.
3. combine eggs and water in small bowl and beat with fork. add eggs to butter mixture and beat well.
4. add flour mixture to butter mixture beating at a low speed just until combined.
5. stir in pecans by hand and spoon. continue to mix in toffee bits and chocolate chips.
6. chill for 1 hour or until dough is firm.
7. preheat oven to 325 degrees.
8. drop dough by Tablespoon fulls onto an ungreased baking sheet.
9. bake about 10 minutes until lightly browned on the edges only.
10. cool on wire racks.