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Recipe for Giant Chocolate-Toffee Cookies
7/5/2010 10:07:44 AM
Epworthian
( Rob Flowers)
Posts: 152
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Originally from Bon Appetit July 2000 magazine, with my slight modifications.
1/2 cup all purpose 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
About 7-8 ounces of chocolate covered English toffee bars (such as Heath), coarsely chopped (if you are lucky, you can find this in pre-chopped packages in baking aisle)
1 cup walnuts, toasted, chopped (I always delete this. I don't like nuts in cookies)
1) 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 (you don't really need to chop up the chocolate if it's already in the 1 ounce squares).
2) Combine flour, baking powder and salt in a small bowl; whisk to blend.
3) Using electric mixer, beat sugar and eggs in large mixing bowl until thick, about 5 minutes.
4) Pour chocolate / butter mixture in with the eggs / sugar. Add vanilla and mix thoroughly.
5) Add flour mixture, then toffee (and nuts). Stir thoroughly.
6) Chill batter in fridge until firm, about 45 minutes.
7) Preheat oven to 350 F. Line 2-3 baking sheets with parchment or waxed paper. Drop batter by 1/4 cupfuls onto sheets, spacing 2.5 inches apart.
8) Bake just until tops are dry and cracked but cookies are still soft to touch (about 15 minutes). Cool on sheets. Makes about 18 (you can make them smaller for a larger quantity)
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7/7/2010 4:48:34 PM
uilos
( Emily )
Posts: 55
BggId: uilos
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Thanks! I know what I'm making just as soon as it cools off enough to make using a leaky oven reasonable.
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Recipe for Giant Chocolate-Toffee Cookies
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