Ingredients
1/2
cup all purpose flour
1
pound bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4
cup (1/2 stick) unsalted butter
13/4
cups (packed) brown sugar
5
1.4-ounce chocolate-covered English toffee bars (such as Heath), coarsely chopped
1
cup walnuts, toasted, chopped
Directions
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.)
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