All time favorite

Giant Chocolate Toffee Cookies

½ cup all purpose flour

1 teaspoon baking powder

½ teaspoon salt

1 pound bittersweet, chopped (I used Baker’s)

¼ cup (½ stick) unsalted butter

1 ¾ cups (packed) brown sugar

4 large eggs

1 ¼ tablespoons vanilla extract

1 bag Heath toffee bits (8 oz)

1 cup walnuts, toasted, chopped (I like big chunks though)

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 and stir 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.***good luck with this step

Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Drop batter by ¼ cupfuls (yes, that big!) onto sheets, spacing 2 ½ inches apart. Bake just until tops are dry and cracked but cookies are still soft to touch, about 15 minutes. Cool on sheets.

***Allowing the batter to chill in the fridge is the hardest part of this whole recipe. I mean, the self-control it takes to not pop back into the fridge about 7 times for a spoonful of the beautiful chocolaty toffee studded cookie dough before the 45 minutes is up is near impossible. Try to limit it to 4 times. Just use a big spoon.

Closely adapted from Bon Appétit March 2000