- ½ cup all purpose flour
- 1 tsp. baking powder
- ½ tsp. salt
- 1 lb. bittersweet (not unsweetened) or semisweet chocolate, chopped
- ½ stick (¼ cup) unsalted butter
- 1 ¾ cups brown sugar (packed)
- 4 large eggs
- 1 Tbsp. vanilla extract
- 7 ounce chocolate-covered English toffee bars (like Heath), coarsely chopped
- 1 cup walnuts, toasted and chopped
- Sea salt (optional)
- 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 and cool mixture to lukewarm.
- 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 or overnight.
- Preheat oven to 350°. Line 2 large baking sheets with parchment or waxed paper.
Drop batter by spoonfuls onto sheets, spacing two inches apart.
Slice and Bake option:
This dough is not the easiest to scoop into the right shape, so an alternative is to roll the dough into a log about 1.5 inches thick and chill or freeze. If you’re freezing overnight or just storing (good for up to a month), wrap the log in waxed paper and then two layers of plastic wrap. When ready to bake, just cut off ½ inch slices.
Sprinkle with a pinch of flaky sea salt (optional). Bake just until tops are dry and cracked but cookies are still soft to touch, about 12 to 15 minutes. If baking dough straight from the freezer, you might need an added minute or two. Cool on sheets.