Ingredients
1/2 cup all purpose flour
1 t baking powder
1/4 t salt
1 lb bittersweet or semisweet chocolate, chopped
1/4 c unsalted butter
1 3/4 c packed brown sugar
4 large eggs
1 T vanilla extract
6oz milk chocolate toffee bits
1 c walnuts (omitted)
Instructions
Combine flour, baking powder and salt in small bowl; whisk to blend. Stir chocolate and butter in top of boiler set over simmering water until melted and smooth. Remove from over water. Cool mixture to lukewarm.
Using electric mixer, beat in sugar and eggs in bowl until thick, about 5 minutes. Beat in chocolate mixture and vanilla. Stir in flour mixture, then toffee and nuts if using. Chill batter until firm, about (at least) 45 minutes.
Preheat oven to 350°f. Line 2 large baking sheets with parchment or waxed paper. Drop batter by 1/4 cupfuls (Ignore this and do 1-2 tablespoon sized dough – rolled into balls, “cuz that’s a whole lot of cookie the way they say.”) onto sheets, spacing 2 1/2 inches apart. Bake just until tops are dry and cracked but cookies are still soft to touch, about (exactly) 15 minutes (leave on the pan for 2 minutes then move to racks for another 3 -4 minutes then they can be stacked) cool on sheets. (Can be made 2 days ahead. Store airtight at room temperature.)
