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. . .