Ingredients: |
Ingredients: 1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 pound bittersweet (not unsweetened), 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
Flake salt (see note below)
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Directions: |
Directions:Preparation:
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. Chill batter until firm, at least 45 minutes. Dont worry when the batter seems too much like liquid it will firm up after chilling.
Preheat oven to 350°F. Line baking sheets with parchment 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.)
NOTES:
Consider keeping some extra heath-bar chucks to hand place in each cookie on the baking sheet to ensure every cookie gets at least a couple of pieces.
Also, sprinkle the large flake salt on top of each cookie before baking. |
This recipe for Chocolate Heathbar Cookies is from