Giant Bittersweet Chocolate Toffee Cookies

• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 lb bittersweet chocolate (not unsweetened) or 1 lb semisweet chocolate, chopped (not unsweetened)
• 1/4 cup unsalted butter, cut into cubes
• 1 3/4 cups brown sugar, packed
• 4 large eggs
• 1 tablespoon vanilla extract
• 7 ounces chocolate-covered english toffee bars, coarsely chopped (such as 5 Heath Bars)
• 1 cup walnuts, toasted, chopped
• 1 cup semi-sweet chocolate chips (optional)

1. 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.
2. 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 (and optional chips). Chill batter until firm, about 45 minutes. (I spread the batter in a 11"x7" glass pan, and when firm divided the batter into 18 squares and fashioned balls by hand and then flattened them -- this made even sized cookies without using a scoop).
3. Preheat oven to 350u0b0F 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.).

allpurpose, baking powder, salt, bittersweet chocolate, unsalted butter, brown sugar, eggs, vanilla, chocolatecovered, walnuts, semisweet chocolate chips

Taken from www.food.com/recipe/giant-bittersweet-chocolate-toffee-cookies-274237 (may not work)