Giant Chocolate-Toffee Cookies

By daiseyduck

Ingredients

• 1/2 cup flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1 lb. bittersweet (not unsweetened) or semi-sweet chocolate, chopped
• 1/4 cup (1/2 stick) unsalted butter
• 1 3/4 cups (packed) light brown sugar
• 4 large eggs
• 1 tbsp. vanilla extract
• 5 1.4 oz. chocolate toffee bars, coarsely chopped
• 1 cup walnuts, toasted, chopped

Details

Servings 18
Adapted from webmd.com

Preparation

Step 1

Combine flour, baking powder, and salt in small bowl; whisk to blend. Stir chocolate and butter in top of a double boiler set over simmering water until melted and smooth. Remove from over water. Cool mixture to lukewarm.

Using electric mixer, beat sugar and eggs in 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.

Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper. Drop batter by 1/4cupfuls 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. (Can be made 2 days ahead. Store airtight at room temperature.)