Giant Chocolate Toffee Cookies
From peetabear 15 years ago
- 15 minutes to make
- Serves 18
these cookies are said to be great in the afternoon with cappuccino.... the recipe and the photo are from Bon Appétit | March 2000
Ingredients
- 1/2 cup all purpose flour shopping list
- 1 teaspoon baking powder shopping list
- 1/4 teaspoon salt shopping list
- 1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped shopping list
- 1/4 cup (1/2 stick) unsalted butter shopping list
- 1 3/4 cups (packed) brown sugar shopping list
- 4 large eggs shopping list
- 1 tablespoon vanilla extract shopping list
- 5 1.4-ounce chocolate-covered english toffee bars (such as Heath), coarsely chopped shopping list
- 1 cup walnuts, toasted, chopped shopping list
How to make it
- 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 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. (Can be made 2 days ahead. Store airtight at room temperature.)
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The Rating
Reviewed by 8 people-
Wow, the picture is amazing and the cookie sounds decadent. Great post and a very high 5 my friend. Keep them coming. Yummers.
chefmeow
in Garland loved it
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Oh My, wish I had one of these to go with my coffee right now. Yummie! You have my 5 for the great post. Thanks Peeta, I know I will like these a bunch.
henrie
in Savannah loved it
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I'm going to make these very soon--thank you so much for submitting!! Definitely a "5" from me!
Lori from Illinois
momofsixil
in Davis loved it
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