More cookies, you ask? Well, yes, thanks to my shameless cookie addiction as you well know. These cookies have a super sweet purpose that ties in nicely to this month's Sugar High Friday, hosted by the author of a site called Habeas Brulee. The theme is simply "Sweet Gifts." I am posting a bit early because I won't be around next weekend. Sugar High Friday is really Friday, March 28th. I'll be sure to post the link to the recipe round-up on the 28th.
The company I currently work for organizes a huge drive for the March of Dimes, a well known non-profit in the U.S.A. Their mission is simply to help keep babies healthy and alive. Although I cannot participate in the actual walk (now known as the March for Babies) due to an ongoing back issue, I realized I can help some of the teams who are walking and raising money at a bake sale they are having this week. Nope, I can't walk, but I sure can bake. And, my baked goods are well known in some parts of the company because, lord knows, I am always bringing stuff in and passing it out (and, by the way, I temped there while in culinary school and, thus, I brought stuff in from class almost every day!). I am doing three rounds of baking this week for the bake sale...cookies, muffins, and pies that I hope will bring in some good money for the March of Dimes.
So, these Giant Chocolate Toffee cookies hail from Epicurious and are perfect for a bake sale due to the bigger size and balance of bittersweet chocolate, nuts, and toffee (i.e. chopped up Heath bars). I will warn you sugar and dark chocolate freaks that these babies are highly addictive. Not at all for the faint of heart. Super rich. Super moist. Super chewy. Super sweet. And, with the darker chocolate, you get a nice bite at the end. I dare the bake sale browsers to buy just one! You'll want one for later, I guarantee it!
On a baking note, if you don't like darker chocolate, use semi-sweet. You won't get the hint of bitterness, then, and they'll taste just as good.
1/2 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 pound bittersweet chocolate chips (or chopped up bars)
1/2 stick unsalted butter
1 3/4 cup of packed brown sugar
4 large eggs
1 tablespoon vanilla extract
5 1.4 ounce chocolate covered toffee bars, chopped
1 cup walnuts, toasted and chopped
Combine flour, baking powder, and salt in a small bowl with a whisk. Stir chocolate and butter in the top of a double boiler over simmering water until completely melted and mixed. Remove from the double boiler and let sit till luke warm.
Using a mixer, beat sugar and eggs till thick, about 4-5 minutes. Beat in chocolate mixture and vanilla. Stir in the flour, then the toffee and nuts. Chill batter till firm, 45-50 minutes. Preheat oven to 350 F. Line 2 baking sheets with parchment paper. Drop batter by 1/4 cupfuls onto the sheets, about 2 1/2 inches apart. Spray the cup with baking spray to avoid sticking. Bake for 15 minutes. Rotate pans halfway through. Cookies should crack on top, but be soft to the touch. Cool for 2-3 minutes on the pan after taking them out of the oven and then transfer to a rack to cool completely.
