Chocolate Toffee Cookies
1/2 cup flour
1 tsp baking powder
1/4 tsp salt,
1 pound bittersweet or semi-sweet chocolate, chopped (buy the 1 pound plus at Trader Joes)
1/4 cup (1/2 stick) unsalted butter
4 large eggs,
1 3/4 cups brown sugar, firmly packed
1 tbsp vanilla,
6 chocolate toffee bars (such as Heath), coarsely chopped
Whisk flour, baking powder and salt together in a small bowl. Melt chocolate and butter in top of a double boiler until smooth. Set aside to cool until lukewarm. Beat sugar and eggs in a large bowl until thick. Add chocolate mixture and vanilla and continue beating. Beat in flour mixture. Stir in toffee pieces. Chill batter about 45 min. Preheat oven to 350 degrees. Line baking sheets with parchment paper. Spoon 1/4 cups of batter about 2 inches apart onto sheets. Bake until tops have cracked but are still soft, about 15 min. Makes 18 giant cookies.
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Comments on this recipe
Regarding the Giant Chocolate Toffee Cookies: I have tried this recipe a few times and find that the dough is very difficult to handle. It sticks to whatever I use to scoop it out with, including my fingers. I refrigerate the dough overnight by the way. Can you offer some suggestions?