I normally don’t even like chocolate cookies, but I’ll take one of these any day. The only problem I had with this cookie was that it wouldn’t stay together because it was so chewy/fragile, almost brownie or fudge like. It was probably because I didn’t chill them long enough. I never have patience when it comes to chilling the dough. I mean.. really? Wait 45 minutes? Why can’t I just throw them into the oven already? I’m not very patient at all, actually, when it comes to baking. Hence the reason that I hate dealing with yeast dough and rarely deal with it.
Anyways, who knew that walnuts, toffee, and chocolate go so well together? I loved that this recipe used actual chocolate instead of cocoa powder to make the cookie (that’s probably why this recipe is a winner for me).
- 1/2 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 pound (2 cups) 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 (I used about 3/4 a bag of Heath’s toffee bits)
- 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.)