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 Appétit | March 2000


Ingredients

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• 1/2 cup all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 pound bittersweet (not unsweetened) orsemisweet 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-ounce chocolate-covered english toffee bars(such as Heath), coarsely chopped
• 1 cup walnuts, toasted, chopped

How to make it

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• 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.)