Giant Chocolate-Toffee Cookies

-
1/2 cup
flour
-
1 teaspoon
baking powder
-
1/4 teaspoon
salt
-
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
eggs
-
1 tablespoon
vanilla extract
-
4 14 ounce bars
chocolate toffee, coarsely chopped
-
1 cup
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.)
Reviewed July 16, 2012
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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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
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