Wednesday, February 20, 2008

Giant Chocolate-Toffee Cookies

Okay. . .this one's especially for Alyssa. The Today Show today featured this recipe so I had to go to to get it. Reminder to me. . .pick up the ingredients so I can have them on hand to surprise her when she's been behaving (actually I guess I only need the chocolate). Second reminder to me. . . mill some extra amaranth and freeze it to have on hand for this recipe.

Giant Chocolate-Toffee 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 packed brown sugar
4 large eggs
1 tablespoon vanilla extract
(5) 1/4-ounce chocolate-covered English toffee bars (such as Heath), coarsely chopped

Combine flour, baking powder and salt in 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°F. Line 2 large baking sheets with parchment. 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.

I wonder if this would be a good freezable recipe to do as a monthly cooking recipe. . .

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