Jan 17, 2007
Toffee Chocolate Cookies
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3/4 cup all purpose flour
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1 teaspoon baking powder
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1/4 teaspoon salt
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1 pound bittersweet or semisweet chocolate, chopped
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1/4 cup (butter
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1 cup (packed) brown sugar
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4 large eggs
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1 tablespoon vanilla extract
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6 ounce toffee bars , coarsely chopped
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1 cup pecans, chopped
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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.
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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.
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Preheat oven to 350°F. Line 2 large baking sheets with parchment or waxed paper.
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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.
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