Chocolate Toffee Cookies


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Member since 2007
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Serves | Prep Time | Cook Time

Why I Love This Recipe

These came from either Gourmet or Bon Appetit, and they're spectacular! I could happily eat them for every meal all day long. You gotta try them if you haven't!


Ingredients You'll Need

1/2 cup flour
1 tsp. baking powder
1/4 tsp. salt
1 lb. good quality bittersweet and / or semisweet chocolate, chopped (*I use a combination of both plus milk chocolate - live it up)
1/4 cup unsalted butter
1 3/4 cups packed brown sugar
4 eggs @ room temp
1 Tb. vanilla
7 oz. coarse-chopped Heath or Skor candy
1 cup toasted walnuts or pecans, chopped


Directions

Whisk dry ingredients to blend; set aside.


Stir chocolate & butter in double boiler over low-simmering water til melted and smooth. Remove from heat, cool to lukewarm.


In separate bowl, beat sugar & eggs until thick, apx. 5 minutes.


Beat cooled chocolate mixture & vanilla into sugar & egg mixture; stir in flour until just incorporpated; stir in toffee & nuts.


Chill batter at least 45 minutes and up to one day.


Drop batter by ice cream scoopfuls on parchment-lined baking sheets, about 2 1/2 inches apart. Bake @ 350 until just dry & cracked on top, but still soft in center, apx. 15 minutes. Cool fully on sheets prior to removal. Store airtight up to two days.


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