Giant Chocolate-Toffee Cookies
Barely adapted from Epicurious
Makes about 32 medium-sized cookies. Or 18 giant ones.
½ cup all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 pound bittersweet chocolate, chopped or chips
¼ cup, (½ stick), unsalted butter
1 ¾ cups dark brown sugar, packed
4 large eggs
1 tablespoon pure vanilla extract
8 oz. Skor or Heath bars, coarsely chopped
1 ½ cup toasted pecans, chopped
1. Melt butter and chocolate together in the top of a double boiler, whisking together until combined and smooth. Remove from heat and let cool slightly. Combine the flour, baking powder and salt together and set aside. In the bowl of a stand-up mixer fitted with a paddle attachment, cream together the eggs and sugar until light and thick, about four minutes at high speed. Add the vanilla and beat until combined. Add the chocolate mixture and beat until smooth, scraping down the sides of the bowl. Add the flour, pecans and toffee bits and beat until just combined. Dough will be loose and slightly batter-like. Refrigerate for 45 minutes or until firm.
2. Preheat oven to 350 degrees Fahrenheit. Scoop rounded tablespoonfuls of the chilled cookie dough onto cookie sheets. Bake cookies for 15 minutes, or until cookies are puffed and dry to the touch. Let cool partially on the pan before removing to cooling racks. Enjoy!