Skill required: Beginner
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 pound bittersweet 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 (such as Heath), coarsely chopped
1 cup walnuts, toasted, chopped
1. Pre-heat oven to 350 degrees F.
2. Combine flour,baking powder, salt in small bowl; whisk to blend.
3. Stir chocolate & butter in top of double boiler set over simmering water until melted and smooth.
4. Remove from over water,cool mixture to lukewarm.
5. Using electric mixer beat sugar and eggs until thick about 5 minutes.
6. Beat in chocolate mixture and vanilla.
7. Stir in flour, then toffee and nuts.
8. Drop 1/4 cupfuls onto sheets covered in parchment paper, spacing about 2 1/2" inches apart.
9. Bake just until tops are dry and cracked but cookies are still soft to the touch, about 15 minutes.
Yield: 18 cookies
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