Ingredients
1/2 cup flour
1 tsp. baking powder
1/4 tsp. salt
1 lb. bittersweet or semi-sweet chocolate
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 Heath English Toffee Bars (coarsely chopped)
1 cup walnuts chopped
Preparation
Combine flour, baking powder and salt in small bowl; whisk to blend. Stir chocolate and butter in top of double boiler (or microwave on low) until melted and smooth. Cool mixture to lukewarm.
Using an electric mixer or kitchen-aid 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–at least 45 minutes.
Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper. Drop batter by 1/4 cupfuls (too much I think) onto sheets, spacing 2 1/2 inches apart. Bake just until tops are dry and cracked but cookies are soft to the touch, about 15 minutes. Cool on parchment.
