Chocolate Chunk and Caramel Cookies

• 2 12 cups flour
• 1 teaspoon baking soda
• 12 teaspoon baking powder
• 1 teaspoon salt
• 1 cup butter, at room temperature
• 1 cup sugar
• 12 cup firmly packed brown sugar
• 2 large eggs
• 8 ounces fine-quality bittersweet chocolate, chopped coarse
• 22 caramel candies, such as kraft,cut into quarters
• 1 cup coarsely chopped pecans

1. Preheat oven to 375F.
2. In a bowl whisk together flour, baking soda, baking powder, and salt.
3. In another bowl with an electric mixer cream butter and sugars until light and fluffy.
4. Beat in eggs, 1 at a time, beating well after each addition, and beat in flour mixture.
5. Stir chocolate, caramels, and pecans into dough and drop rounded tablespoons about 2 inches apart onto baking sheets.
6. Bake cookies in batches in middle of oven 12 to 15 minutes, or until golden.
7. Cool cookies on baking sheets on racks until firm.
8. Cookies keep in airtight containers 5 days.

flour, baking soda, baking powder, salt, butter, sugar, brown sugar, eggs, bittersweet chocolate, caramel candies, pecans

Taken from www.food.com/recipe/chocolate-chunk-and-caramel-cookies-80674 (may not work)