Monday, December 18, 2006

Giant Chocolate-Toffee Cookies

The people at work really enjoy these, they are very chocolately, you would guess that would be so, with a pound of chocolate, and quite sweet. I confess, I find them a little too sweet, and only make them at special occasions. Every time I have made them for people who have never tried them before, they have raved about them, though they will give you quite a buzz, if you eat too many of them, or are not used to the amount of chocolate at one time. I decided to make them and bring them in a day ahead of the potluck, there is usually a surplus of good food, so people could enjoy these, without feeling too full.

Giant Chocolate-Toffee Cookies
adapted from a recipe from Bon Appétit
1/2 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 lb. 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 or Skors), coarsely chopped

Preheat oven to 350F. Line 2 large baking sheets with parchment or waxed paper.

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 five minutes. Beat in chocolate mixture and vanilla. Stir in flour mixture, then toffee. Chill batter until firm, about 45 minutes.

Drop batter by 1/4 cupfuls onto sheets for very large cookies, or heaping tablespoonfuls for medium cookies; space 2-1/2 inches apart. Bake just until tops are dry and cracked but cookies are still soft to the touch, about 15 minutes. Cool on sheets.

Can be made 2 days ahead. Store airtight at room temperature.

Makes about 18-30, depending on size.

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