Giant Chocolate-Toffee Cookies
Source of Recipe
bon appetite
List of Ingredients
1/2 cup 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 oz. chocolate-covered English toffee bars, coarsely chopped
1 cup walnuts, toasted, chopped
Recipe
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. 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 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.
My Notes: I found this recipe actually makes about 24. I use pecans
because I just like them better than walnuts. If you try to move them
while they are still very warm or hot, they will fall apart. I know
this.
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