Epicurious and the Giant Chocolate Toffee Cookies

Epicurious Editor-and-Chief, Tanya Steel was at the Today Show once again to share one of the most popular recipes from their site.  These recipes are popular because their good and easy.  We all appreciate more “Bang” for our time.  So what is the most popular cookie from the Epicurious site?  How about Giant Chocolate Toffee Cookies?

A couple of tips from the experts when you make these cookies:  after making the dough, chill it in the frig.  This helps the cookies retain their shape while they cook; and use an icecream scoop for perfectly proportioned cookies.  Just remember that the cookies spread out while they cook.

Giant Chocolate-Toffee Cookies

Makes about 18 Cookies

Ingredients:

1/2 cup all purpose 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

13/4 cups (packed) brown sugar
4 large eggs
1 tablespoon vanilla extract
5 1.4-ounce chocolate-covered English toffee bars (such as Heath), coarsely chopped
1 cup walnuts, toasted, chopped

Directions:

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 1/4 cupfuls onto sheets, spacing 2 1/2 inches apart. Bake just until tops are dry and cracked but cookies are still soft to touch, about 15 minutes. Cool on sheets. (Can be made 2 days ahead. Store airtight at room temperature.)