Toffee Chocolate Cookies
1/2 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 pound bittersweet or semisweet chocolate, chopped
1/4 cup unsalted butter
1 3/4 cups brown sugar, packed
4 large eggs
1 tablespoon vanilla
5 1.4 ounce Heath bars, coarsely chopped
1 cup walnuts, toasted and chopped
Combine flour, baking powder and salt in small bowl, whisk to blend. Stir chocolate and butter intop 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 inbowl 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. Line 2 large baking sheets with parchment or wzxed paper. Drop batter by 1/4 cupfuls onto sheets, spaking 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. Store airtight.