Giant Chocolate-Toffee Cookies A Chat Recipe by Your Host Art Guyer

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Back to Picture	* Exported from MasterCook * Giant Chocolate-Toffee Cookies Recipe By :Bon Appetit March 2000 Serving Size : 18 Preparation Time :0:00 Categories : Cookies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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) unsalted butter 1 3/4 cups (packed) brown sugar 4 large eggs 1 tablespoon vanilla extract 5 1.4 ounce chocolate-covered English toffee bars (such as Heath), coarsely chopped 1 cup walnuts, toasted, chopped 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 350F. Line 2 large baking sheets with parchment or waxed paper. Drop batter by 1/4 cupfuls onto sheets, spacing 2 1/2 inches part. 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.) Description: "Terrific with cappuccino or ice-cold milk." Cuisine: "Bon Appetit" - - - - - - - - - - - - - - - - - - - Per serving: 17 Calories (kcal); 1g Total Fat; (57% calories from fat); 1g Protein; trace Carbohydrate; 42mg Cholesterol; 69mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : MC formatted by Art Back to Picture