These cookies were featured prominently this week on the main page of Epicurious. Their photo -- it called to me. And then I read that this is the site's most popular cookie recipe. And then I read that the ingredients include five chopped-up Heath bars.
How could I not make them?
I thought the other ingredients were really interesting compared to your average cookie recipe -- this has only half a cup of flour, four eggs, and a whole lot of brown sugar which translates to moist, moist, moist. Mine flattened out alot more than the ones in the official photo -- probably because I didn't let the dough chill for a full 45 minutes as instructed.
But who can wait that long?? I set the bowl of dough out on the back porch, willing Mother Nature to cool it off lickety-split because I had a bee in my bonnet over getting these cookies into the oven, or more specifically, taking them out of the oven.
They turned out really nice all the same. Chewy yet soft and a little crispy. And, it goes without saying, very very chocolate-y.
Giant Chocolate Toffee Cookies
Makes about 18 cookies
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
5 1.4-ounce chocolate-covered English toffee bars (such as Heath), coarsely chopped
1 cup walnuts, toasted, chopped
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.)