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    Giant Chocolate-Toffee Cookies


    Source of Recipe


    bon appetite

    List of Ingredients




    1/2 cup flour
    1 teaspoon baking powder
    1/4 teaspoon salt
    1 pound bittersweet (not unsweetened) 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, coarsely chopped
    1 cup walnuts, toasted, chopped

    Recipe



    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. 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 degrees. Line 2 large baking sheets
    with parchment or waxed paper. 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. Cool
    on sheets.

    My Notes: I found this recipe actually makes about 24. I use pecans
    because I just like them better than walnuts. If you try to move them
    while they are still very warm or hot, they will fall apart. I know
    this.

 

 

 


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