bittersweet, not unsweetened or semi-sweet chocolate; chopped
unsalted butter, 1/2 stick
1 3/4 cups
light brown sugar, packed
4 14 ounce bars
chocolate toffee, coarsely chopped
walnuts, toasted, chopped
- 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.)
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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