Chocolate Toffee Cookies

• 1/2 cup flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1 lb. bittersweet or semi-sweet chocolate
• 1/4 cup (1/2 stick) unsalted butter
• 1 3/4 cups (packed) brown sugar
• 4 large eggs
• 1 Tablespoon vanilla extract
• 5 1.4-ounce Heath English Toffee Bars (coarsely chopped)
• 1 cup walnuts chopped

1. Combine flour, baking powder and salt in small bowl; whisk to blend. Stir chocolate and butter in top of double boiler (or microwave on low) until melted and smooth. Cool mixture to lukewarm.
2. Using an electric mixer or kitchen-aid 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--at least 45 minutes.
3. Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper. Drop batter by 1/4 cupfuls (too much I think) onto sheets, spacing 2 1/2 inches apart. Bake just until tops are dry and cracked but cookies are soft to the touch, about 15 minutes. Cool on parchment.

flour, baking powder, salt, bittersweet, butter, brown sugar, eggs, vanilla, toffee, walnuts

Taken from www.epicurious.com/recipes/member/views/chocolate-toffee-cookies-50006915 (may not work)