I discovered these cookies on the Smitten Kitchen blog, although they were originally in Bon Appetit. What I couldn't understand is why the recipe called for you to break up Heath bars, since they are coated in inferior chocolate, when you are musing 1 pound of good chocolate already. Hence, the substitution of Heath English toffee bits.
They are currently the favorite cookie both in our house and in Pittsburgh, where they won over new fans at a bake sale at Sam's day care. They are chocolate-y, chewy, with bursts of butter flavor from the toffee and salt from the flaked sea salt on top. But really, they are just the most chocolatey cookie ever...kind of like a truffle you can chew on a little. So definitely try them. And, like most cookies, they fare extremely well in the freezer. Some of us eat them frozen (I'm talking about you, Steve and Mom), and some of us nuke them. Either way, you'll be glad this recipe makes a lot.
1/2 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 pound bittersweet (not unsweetened) or semisweet
chocolate, chopped
1/4 cup (1/2 stick) unsalted butter
1 3/4 cups (packed) brown sugar
4 large eggs
1 tablespoon vanilla extract
12 oz. Heath English Toffee bits
1 cup walnuts, toasted, chopped
Flaky sea salt for sprinkling (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. 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.
Preheat oven to 350°F. Line large baking sheets with
parchment (I usually need 4 because these guys spread. I only put 8 or 9 per pan). Drop batter by scoopfuls onto sheets, spacing two
inches apart. Sprinkle with a pinch of flaky sea salt, if you’re using it. Bake
just until tops are dry and cracked but cookies are still soft to touch, about
12 to 15 minutes. Cool on sheets.
Makes 44-48 cookies using a #40 cookie scoop (the one you use for your chocolate chip cookies).
