Touchdown Cookies

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

Stir together the flour, baking soda and salt.

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.

Heat the oven to 350 degrees.

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.

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.