Combine in small bowl; whisk to blend:
1/2 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

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.

1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter

Using electric mixer, beat in bowl until thick, about 5 minutes:

1 ¾ cups (packed) brown sugar
4 large eggs

Beat in chocolate mixture and:

1 T. vanilla extract

Stir in flour mixture, then stir in:

5 1.4-ounce chocolate-covered English toffee bars (such as Heath),

coarsely chopped

1 cup walnuts, toasted, chopped

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.)

Makes about 18.

Bon Appétit
March 2000

Leave a Reply

Your email address will not be published. Required fields are marked *