Ingredients

2 1/2 Cups AP Flour
1 Tsp Baking Soda
1 Tsp Salt
1 Cup Brown Sugar
1 Cup Granulated Sugar
2 eggs
1/2 Cup, plus 6 Tbsp browned butter
2 Tbsp Baking Shortening
1 1/2 Tbsp Pure Vanilla Extract  (I make my own)
2 Tsp Chocolate Extract  - optional
1 Cup Toasted Sweet Shredded Coconut
1/2 Cups Toasted Pecans
1/2 Cups Toasted Almonds
1/2 Cups Milk Chocolate Chips
1/2 Cups Dark Chocolate Chips
1/2 Cups Semi-Sweet Chocolate Chips
1/2 Cups White Chocolate Chips
1/2 Cups Butterscotch Chips
3/4 Cups English Toffee Pieces

Needed Items

Mixing bowls, cookie sheets, parchment paper, timer, hand/stand mixer, spatulas, large spoon(s), measuring spoons, small ice cream scoop

Instructions

1.   In a small bowl, combine flour, baking soda and salt (dry ingredients).  Whisk             together  completely and
     set aside.
2.  In a large bowl (where all ingredients will be combined), cream butter and
     shortening, until   
     completely combined.  Add in both sugars and mix until well combined.  
3.  Next, add in eggs and extracts and mix well.
4.  Add in dry ingredients.  Mix on med speed until all ingredients are fully
      incorporated.  
5.   With a large spoon, stir in nuts, chips and coconut.  Refrigerate cookie dough
      overnight.  (Cookie dough can also be used immediately.)
6.   When ready to bake, scoop cookie dough out in small ice cream scoop onto
      prepared cookie sheets.  Bake in warm oven, 360, for 10-12 minutes.  Once done,
      let cookies cool, then remove from cookie sheet and place on baking rack and
      cool completely.  Store in airtight container.  Cookies and cookie dough can also
      be frozen.