Chocolate Toffee Cookies
Makes about 4 dozen cookies.
Note: This dough must be prepared in advance. To toast walnuts, place the nuts in a dry skillet over medium heat, and cook, stirring (or shaking the pan frequently) until they just begin to release their fragrance, about 3 to 4 minutes (alternately, preheat oven to 325 degrees, spread the nuts on an ungreased baking sheet and bake, stirring often, for 4 to 6 minutes). From Bonnie Coffey of Pequot Lakes, Minn., based on a recipe from Bon Appétit magazine on the Smitten Kitchen blog.
• 1/2 c. flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 lb. bittersweet or semisweet chocolate, chopped
• 4 tbsp. unsalted butter
• 1 3/4 c. packed brown sugar
• 4 eggs
• 1 tbsp. vanilla extract
• 5 (1.4 oz.) chocolate-covered English toffee bars (such as Heath), coarsely chopped, or 7 oz. Heath bits
• 1 c. chopped walnuts, toasted (see Note)
• Flaky sea salt for sprinkling, optional
In a medium bowl, whisk together flour, baking powder and salt, and reserve.
In a double boiler over gently simmering water (or in a bowl in a microwave oven), combine chocolate and butter, stirring occasionally, until mixture is melted and smooth. Remove from heat and cool until mixture is lukewarm.
In a bowl of an electric mixer on medium speed, beat brown sugar and eggs until thick, about 5 minutes. Reduce speed to low, add chocolate mixture and vanilla extract and mix until well combined. Add flour mixture and mix until just combined. Stir in toffee and walnuts. Cover with plastic wrap and refrigerate for 30 minutes.
When ready to bake, preheat oven to 350 degrees and line baking sheets with parchment paper.
Drop dough by heaping tablespoons onto prepared baking sheets, spacing 2 inches apart. Sprinkle each cookie with a pinch of sea salt, if desired. Bake until tops of cookies are dry and cracked but are still soft to the touch, about 12 to 14 minutes; do not overbake. Remove cookies from oven and cool for 2 minutes before transferring to a wire rack to cool completely.