The original recipe is from Bon Appetit, and you can get their original directions on their website. I changed things slightly to make somewhat smaller cookies and includes what I found to make making them a little easier.
Oh, yeah. These are addictive.
1/2 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
1 pound bittersweet or semisweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter
1 3/4 cups (packed) brown sugar
4 large eggs
1 tbsp (yes, TABLESPOON) vanilla extract
5 1.4 oz chocolate-covered English toffee bars (Heath or Skor), coarsely
chopped
1 cup walnuts, toasted and chopped
Mix flour, baking powder, and salt in a small bowl; whisk to blend well.
Stir chocolate and butter in the top of a double boiler set over simmering water
until melted and smooth. Remove from water and cool mixture to lukewarm.
Using an electric mixer, beat brown sugar and eggs in a large bowl until
thick, about 5 minutes. Beat in cooled chocolate mixture and vanilla. Stir in by
hand the flour mixture. Stir in the toffee and nuts by hand. Chill batter in
refrigerator until firm, about 45 minutes. The batter is very sticky and it needs to chill through and firm up in order to scoop it out successfully.
Preheat oven to 350F. Line 2 large baking sheets with baking parchment paper or
waxed paper. Drop batter by 1/8 cupfuls onto the sheets, spacing drops about
2.5 inches apart. Bake just until tops are dry and cracked but cookies are
still soft, about 13 minutes. Cool cookies on sheets for five minutes before removing to racks to cool completely. Makes about 24 cookies.
Keep the batter in the refrigerator between batches in the oven.
Note: 1/8 cup is about one large heaping eating tablespoon (as opposed to measuring tablespoon).
