Giant Chocolate Toffee Cookies

Made for construction guys 4-30-14 From Cook book "Don't Panic Dinner's in the Freezer!"

Giant Chocolate Toffee Cookies
Giant Chocolate Toffee Cookies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

18

cookies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

18

servings

Ingredients

  • 1/2

    cup all-purpose flour

  • 1

    t. baking powder

  • 1/4

    tsp. salt

  • 1

    lb. bittersweet or semisweet chocolate, chopped

  • 1/4

    cup unsalted butter

  • 1 3/4

    cups packed brown sugar

  • 4

    large eggs

  • 1

    T. vanilla extract

  • 5-1.4

    ounce chocolate-covered English toffee bars (Heath bars)coarsely chopped

  • 1

    cup walnuts, toasted and chopped

Directions

Combine flour, baking powder, and salt in a small bowl; whisk to blend and set aside. Place chocolate and butter in top of double boiler and set over simmering water, stirring occasionally, until melted and smooth. Remove from heat; cool to lukewarm. Using an electric mixer, beat sugar and eggs in a large mixing bowl until thick, about 5 minutes. Beat in chocolate mixture and vanilla. Stir in flour mixture, then toffee and nuts. Chill batter until firm, about 45 minutes. Cookie dough may be formed into cookie balls (1/4 cup of dough each)at this point, flash frozen, and placed in a freezer bag. Cookies may also be baked, cooled, wrapped in plastic wrap, placed in a freezer bag, and frozen. Preheat oven to 350 degrees. Line 2 large baking sheets with parchment or waxed paper. Place dough balls onto sheets, spacing 2 1/2 inches apart. Bake just until tops are dry and cracked but cookies are still soft to touch, about 15 minutes. Cool on sheets.

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