Thursday, December 2, 2010

Giant Chocolate Toffee Cookies

The perfect treat to bake on a snow day, these cookies are said to be great in the afternoon with cappuccino....
the recipe and the photo are from Bon App├ętit | March 2000


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.)


  1. ARE THESE THE SUPER SNOW COOKIES??? I wish that I had come back for these and for more entertaining company.

  2. These are them! Perhaps when I come up at the end of the month I can make them again, and maybe it will snow again, and we can hang out. That would be awesome...