Bon App\u00e9tit | March 2000
\nRecommended by Robin, sent to her by her mom. Cookies are unbelievably amazing. SO good.<\/p>\n
Terrific with cappuccino or ice-cold milk.
\nMakes about 18.<\/p>\n
1\/2\tcup all purpose flour
\n1\tteaspoon baking powder
\n1\/4\tteaspoon salt
\n1\tpound bittersweet (not unsweetened) or semisweet chocolate, chopped
\n1\/4\tcup (1\/2 stick) unsalted butter
\n13\/4\tcups (packed) brown sugar
\n4\tlarge eggs
\n1\ttablespoon vanilla extract
\n5\t1.4-ounce chocolate-covered English toffee bars (such as Heath), coarsely chopped
\n1\tcup walnuts, toasted, chopped<\/p>\n
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.
\nUsing 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.
\nPreheat oven to 350\u00b0F. 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.)<\/p>\n","protected":false},"excerpt":{"rendered":"
Bon App\u00e9tit | March 2000 Recommended by Robin, sent to her by her mom. Cookies are unbelievably amazing. SO good. Terrific with cappuccino or ice-cold milk. Makes about 18. 1\/2 cup all purpose flour 1 teaspoon baking powder 1\/4 teaspoon salt 1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped 1\/4 cup (1\/2 stick) unsalted … <\/p>\n