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Giant Chocolate-Toffee Cookies

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Giant Chocolate-Toffee CookiesDavid Bishop

Terrific with cappuccino or ice-cold milk.

Recipe information

  • Yield

    Makes about 18

Ingredients

1

/2 cup all purpose flour

1

teaspoon baking powder

1

/4 teaspoon salt

1

pound bittersweet (not unsweetened) or semisweet chocolate, chopped

1

/4 cup (1/2 stick) unsalted butter

1

3/4 cups (packed) brown sugar

4

large eggs

1

tablespoon vanilla extract

5

1.4-ounce chocolate-covered English toffee bars (such as Heath), coarsely chopped

1

cup walnuts, toasted, chopped

Need to make a substitution?

Preparation

  1. Step 1

    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.

    Step 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.

    Step 3

    Preheat oven to 350°F. Line 2 large baking sheets with parchment or waxed paper. Drop batter by 1/4 cupfuls 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.)

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