These cookies are so, so, so good! They're a chewy, crispy, gooey chocolate cookie, studded with the best candy ever: Heath bar! I had never made a cookie like this, there's very little flour and a lot of eggs. The batter will be liquid-y when you're finished mixing it up, but then you refrigerate it for a while and it takes on the consistency of chocolate truffles! You'll just want to eat the batter. Once baked, the tops of the cookies crack and they're gooey and warm. Once cooled, they become chewy in the center and slightly crispy on the edges. The flavor is rich and decadent and these are...well...calorie dense. They make about 4 dozen. So much yum!
Chocolate Toffee Cookies
- 1/2 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 pound semisweet chocolate, chopped
- 1/4 cup unsalted butter
- 1 3/4 cups brown sugar
- 4 large eggs
- 1 Tablespoon vanilla extract
- 5 1.4-ounce Heath bars, coarsely chopped
- 1 cup walnuts, 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 350°F. Line 2 large baking sheets with parchment or waxed paper. Drop batter by spoonfuls onto sheets, spacing two inches apart. Sprinkle with a pinch of flaky sea salt, if you’re using it. Bake just until tops are dry and cracked but cookies are still soft to touch, about 12 to 15 minutes. Cool on sheets. (Can be made 2 days ahead. Store airtight at room temperature.)
I know that it will be impossible to let them cool completely, but they really taste a lot better cool, as they continue baking once they come out of the oven.