Chocolate, toffee... who could resist?

This is a new recipe that I tried for our dessert today. Chocolate cookies with a little ice cream. Nothing as satisfying :) Really yummy, and definitely different.



Chocolate Toffee Cookies

1/2 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 pound semisweet chocolate, chopped (I used semi-sweet chocolate chips. They worked alright, although i'm sure baking chocolate works better.)
1/4 cup (1/2 stick) 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 or Skor), coarsely chopped (I only had two bars so I threw in some white chocolate chips as well. Great addition)

Whisk flour, baking powder and salt together in small bowl. Place chocolate and butter in a microwave-safe bowl and heat on 50% power for two minutes. Stir and continue microwaving in one minute (50% power) increments, stirring after each minute, until chocolate and butter are melted and combined. Cool mixture to lukewarm.

Using electric mixer, beat sugar and eggs in bowl until thick, about 3 minutes. Beat in chocolate mixture and vanilla.

Stir in flour mixture, then chopped toffee bars. Chill batter until firm, about 45 minutes.

Preheat oven to 350°F. Line 2 large baking sheets with parchment or waxed paper (I just lightly sprayed the pans). Drop batter by rounded tablespoonfuls onto sheets, spacing two inches apart. Bake just until tops are dry and cracked but cookies are still soft to touch, about 12 minutes. (Can be made 2 days ahead. Store airtight at room temperature.)