- 18
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
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.)