chocolate toffee cookies

Last week I was home with the boys, playing and tidying up, when I realized that it was only 10 o'clock in the morning. We needed a project. Cookie baking was at the top of my list. I quickly did an internet search for an interesting recipe that didn't require going out and getting any ingredients. I had a bag of Skor toffee bits that were sitting in my drawer calling my name and I conveniently came across this recipe. Oh, it is a gooder. Now, I opted to keep them nut free so I could send them in the lunch boxes the next day. I know that I will be putting them in the next time I make this recipe. I think the texture of walnuts would only make this cookie better. And to be honest, my kids got some for lunch and the rest have been stashed in the freezer since then. (I just ate 2 a few minutes ago.) So, really, they would be fine not to make it to school the next round.

Now, I need to talk a bit about the amount of flour. The original recipe called for 1/2 a cup and my dough was so wet I knew this would not make a cookie. It looked more like brownie batter. So, I threw caution to the wind and added an extra cup of flour. I was skeptical about the end result, but the cookies look just as good as the ones in the original post. If you want to compare the original from Smitten Kitchen, go here. So my advice, start with the 1/2 cup and keep going until the batter resembles cookie dough. But remember, the dough does need to chill before baking.

Chocolate Toffee Cookies - adapted from Smitten Kitchen

1 1/2 cups all purpose flour (see note above)

1 teaspoon baking powder

1/2 teaspoon salt

1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped

1/4 cup unsalted butter

1 3/4 cups (packed) brown sugar

4 large eggs

1 tablespoon vanilla extract

1 package Skor toffee bits

1 cup toasted walnuts, chopped (optional)

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 (if using). Chill batter until firm, about 45 minutes.

Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment or waxed paper. Drop batter by spoonfuls onto sheets, spacing two inches apart. 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.