What You Need:

 

12 oz. of semisweet chocolate, chopped

2 T unsalted butter

1/4 C + 2 T of all purpose flour

3/4 t of baking powder

1/2 t of salt

1 1/4 C of sugar

3 large eggs

1 1/2 t of vanilla extract

4/2 oz. chocolate covered toffee bars, chopped coarsely

 

How to Make It:

 

Place the chocolate and the butter into a microwave safe bowl.

Microwave on high power for 1 minute then stir until smooth.

Allow the chocolate to cool to lukewarm

Whisk together the flour, baking powder and salt in a mixing bowl.

In a separate bowl mix together the sugar and eggs with a mixer on high speed for 2 minutes or until thick and pale.

Add the chocolate mixture and vanilla and beat to blend in well.

Reduce the speed of the mixture to low and blend in the flour mixture for 30 seconds.

Fold the candy pieces into the batter.

Cover and refrigerate the batter fir 25 minutes or until firm.

Place the oven rack into the center of the oven.

Set the oven temperature at 350 and allow the oven to preheat.

Line a baking sheet with parchment paper.

Using a 1/4 C measuring cup transfer the batter by cupfuls to the lined baking sheet.

Press the cookies down with a spatula to flatten.

Bake 21 minutes or until the tops are just dry and cracked but he cookies are still soft to the touch.

 

Makes 18 large cookies

 

Don’t have a one quarter cup measuring cup? Use an ice cream scooper instead. You can make smaller cookies if you prefer which should make another 6 to 10 cookies depending on how small you make them. If making smaller cookies bake for 15 minutes and then check for doneness.