Wednesday, December 17, 2008

Giant chocolate toffee cookies

And even more cookies!
Yummy cookies!
More yummy cookies!

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), coursely chopped
1 cup walnuts, chopped, toasted

Combine flour, baking powder and salt in a 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 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 Fahrenheit.  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). 

Ghirardelli bittersweet chocolate chips

Recipe from 


Sconnie Girl said...

These cookies look sooooo delicious! Maybe I can convince Jeff to make them this weekend. He made biscotti for Christmas and it was yummo! I'll have to send you that recipe. Did you take these photos too? You need to start selling your work!!! :)

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