Coffee House Cookies

Preheat the oven to 350°F (180°C). Combine the flour, baking soda, and salt in a small bowl.
Beat the butter and brown sugar with a mixer until light and creamy, about 2 minutes. Add the egg and vanilla; beat well.
Add the flour mixture, and mix until just combined, about 45 seconds. Mix ⅔ cup (150 mL) of the nuts, ⅔ cup (150 mL) of the chocolate chunks, and ⅔ cup (150 mL) of the chocolate candy into the dough.
Scoop about 3 tbsp (45 mL) of dough per cookie onto an ungreased cookie sheet, spaced 3" (7.5 cm) apart. Repeat with the remaining dough on a second cookie sheet. Flatten the scoops slightly with the palm of your hand. Lightly press the remaining nuts, chocolate, and chocolate candy onto the tops of the cookies.
Bake for 14–16 minutes, or until the cookies are almost set, rotating the cookie sheets halfway through. Cool for 5 minutes on the cookie sheet, then remove from the pans to cool completely.

Ingredient :

1½ cups (375 mL) flour
½ tsp (2 mL) baking soda
¼ tsp (1 mL) salt
½ cup (125 mL) butter (1 stick), softened
¾ cup (175 mL) packed brown sugar
1 egg
1 tsp (5 mL) vanilla extract
1 cup (250 mL) coarsely chopped walnuts or pecans, divided
1 cup (250 mL) semi-sweet chocolate chunks, divided
2 bars (1.5–2 oz./45–60 g each) favorite chocolate candy, chopped and divided (see cook’s tip)