Giant Chocolate-toffee Cookies

INGREDIENTS:

1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped (I use Nestle's Chocolatier Premium
Baking Chocolate - 62% Bittersweet Chocolate Morsels. They come in 10 oz. bags and so you have to buy
two bags)
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 (or any nut that you prefer)

DIRECTIONS:

* 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 degrees F.
* Line 2 large baking sheets with parchment or waxed paper.
* Drop batter in 1/4 cupfuls onto sheets, spacing 2 1/2 inches apart. You can make smaller cookies, if
you prefer.
* Bake just until tops are dry and cracked but cookies are still soft to touch --about 15 minutes.
* Cool on sheets.

TIP:

Can be made two days ahead. Store airtight at room temperature.
This recipe is from Epicurious.com and is maybe the best chocolate cookie that I have ever tasted.

MOM