These are wonderful and oh so chocolaty! The toffee adds a really nice flavor to the cookies, too. These are big cookies--probably 4" diameter. So, you can make them smaller if you prefer. Prep time doesn't include time to chill dough.

Ingredients

all-purpose flour↗1⁄2 cup
baking powder↗1 teaspoon
salt↗1⁄4 teaspoon
bittersweet chocolate (not unsweetened) or 1 lb semisweet chocolate, chopped↗1 lb
unsalted butter↗1⁄4 cup
brown sugar, packed↗1 3⁄4 cups
large eggs↗4
vanilla extract↗1 tablespoon
chocolate-covered english toffee bars5
coarsely chopped (like Heath or Skor)
walnuts, toasted and chopped (optional)↗1 cup

Step-by-step instructions

1
Combine flour, baking powder and salt in a small bowl, whisk to blend.
2
Stir chocolate and butter in top of a double boiler over simmering water until melted and smooth. If you don't have a double boiler, you can use a sauce pan over low heat.
3
Remove pan from over water (heat) and cool to lukewarm.
4
Beat sugar and eggs in a bowl until thick (about 5 minutes) using an electric mixer.
5
Beat in chocolate mixture and vanilla.
6
Stir in flour mixture, then toffee and nuts.
7
Chill batter until firm (about 45 minutes).
8
Preheat oven to 350°.
9
Drop batter by 1/4 cupfuls onto parchment-lined cookie sheets, 2 1/2" apart.
10
Bake just until tops are dry and cracked but cookies are still soft to the touch, about 15 minutes.
11
Cool on cookie sheets.

Source: food.com

Original recipe ↗

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