Tonight I made Pad Thai, one of the best recipes ever. Yum!
Last Sunday (I know this is so late), I made these giant chocolate-toffee cookies. I crushed up some heath bars and used some brickle bits I had left over in the freezer. I omitted the walnuts. These were easy, definitely giant, and definitely insanely good. They were great to take to work for lunch all week. Definitely recommend!!!
Giant Chocolate-Toffee Cookies
Bon Appetit, March 2000
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) butter
1 3/4 cups packed brown sugar
4 large eggs
1 tablespoon vanilla extract
5 1.4oz chocolate-covered English toffee bars (such as Heath), coarsely chopped
1 cup walnuts, toasted and chopped
1. 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.
2. 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.
3. Preheat oven to 350°F. 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.)