Chocolate Toffee Cookies

• 16 ounces, weight Semi-sweet Chocolate, Chopped
• 1/4 cups Butter
• 1-3/4 cup Brown Sugar, Packed
• 4 whole Eggs
• 1 Tablespoon Vanilla Extract
• 1/2 cups Flour
• 1 teaspoon Baking Powder
• 1/4 teaspoons Salt
• 16 ounces, weight Toffee Bits
• 8 ounces, weight Milk Chocolate Chips

1. Combine the semi-sweet chocolate and butter in a double boiler over simmering water; stir periodically until well blended. Remove from heat and let cool to room temperature.
2. Meanwhile, combine the brown sugar and eggs in a large mixing bowl and beat for 5 minutes. Add in the vanilla and chocolate mixture; mix well. In a small bowl, whisk together the flour, baking powder and salt. Stir into the chocolate mixture. Add in the toffee pieces and chocolate chips; mix well. Chill, covered, for 1 hour or until the dough is firm.
3. Preheat the oven to 350 degrees. On a parchment-lined cookie sheet, drop the dough by teaspoonfuls, 2 1/2 inches apart from each other. Bake for 15 minutes or until the tops are dry and cracked, but the cookies are soft. Let cool. Store in an airtight container for up to 2 weeks.

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Taken from tastykitchen.com/recipes/desserts/chocolate-toffee-cookies/ (may not work)