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Categories:Viewed: 32 - Published at: 4 years ago
Ingredients
- 1/3 cu all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 lb bettersweet or semisweet chocolate, chopped
- 1 3/4 cup (packed) brown sugar
- 4 large egges
- 1 tablespoon vanilla extract
- 5 1.4-ounce chocolate-covered English toffee bars (such as Heath, I use Score), coarsely chopped
- 1 cup walnuts, toasted, chopped
Method
- Combine flour, baking powder and salt in small bowl; whisk to blend. Stir chocolate and butter in top of 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 bol until thick, about 5 minutes. Beat in chocolate misxture and vanilla. Stir in flour mixture, then toffee and nuts. Chill batter until firm, about 45 minutes.
- Preheat oven to 350 degrees F. Line 2 large baking sheets with parachement or waxed paper. Drop batter by 1/4 cupfuls onto sheets, spacing 2 1/2 inches apart. Bake just util 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).
