YOU ARE HERE: LAT HomeCollections

Giant chocolate-toffee cookies

September 06, 2006

Total time: 45 minutes, plus 45 minutes standing time

Servings: About 18 cookies

Note: From "The Bon Appetit Cookbook" by Barbara Fairchild. You can refrigerate the batter overnight.

1/2 cup 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) golden brown sugar

4 large eggs

1 tablespoon vanilla extract

5 (1.4-ounce) chocolate-

covered English toffee candy bars (such as Heath or Skor), coarsely chopped

1 cup walnuts, toasted, chopped

1. Combine the flour, baking powder and salt in a small bowl; whisk to blend.

2. Stir the chocolate and butter in the top of a double boiler set over simmering water until melted and smooth. Remove the mixture from the heat and cool to lukewarm. Using an electric mixer, beat the sugar and eggs in a large bowl until thick, about 5 minutes. Beat in the chocolate mixture and the vanilla. Stir in the flour mixture, then the toffee and nuts. Chill the batter until firm, at least 45 minutes and up to one day.

3. Heat the oven to 350 degrees. Line two large, rimmed baking sheets with parchment paper. Drop the batter by one-quarter-cupfuls onto the baking sheets, spacing them about 2 1/2 inches apart. Bake the cookies just until dry and cracked on top but still soft to the touch in the center, about 15 minutes. Cool on the baking sheets. (The cookies can be prepared two days ahead; store in an airtight container at room temperature.)


Each serving: 355 calories; 5 grams protein; 44 grams carbohydrates; 2 grams fiber; 22 grams fat; 10 grams saturated fat; 60 mg. cholesterol; 119 mg. sodium.

Los Angeles Times Articles