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Giant Chocolate-Toffee Cookies

Giant Chocolate-Toffee Cookies

WebMD Recipe from

  • 1/2 cup
  • 1 teaspoon
    baking powder
  • 1/4 teaspoon
  • 1 pound
    bittersweet, not unsweetened or semi-sweet chocolate; chopped
  • 1/4 cup
    unsalted butter, 1/2 stick
  • 1 3/4 cups
    light brown sugar, packed
  • 4 large
  • 1 tablespoon
    vanilla extract
  • 4 14 ounce bars
    chocolate toffee, coarsely chopped
  • 1 cup
    walnuts, toasted, chopped
  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.
  2. 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.
  3. 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.)


Nutritional Information

Makes: 18 servings
  • Calories309
  • Carbohydrates36.6 g
    • Dietary fiber0.6 g
  • Cholesterol56 mg
  • Fat16.2 g
    • Saturated fat7.5 g
  • Sodium76 mg
  • Protein5.3 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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