These cookies are my husband's favorite. The toffee adds a tasty surprise hidden inside these oversized fudgy cookies. Great with cold milk.

½ cup all purpose flour

1 tsp. baking powder

¼ tsp. salt

1 pound bittersweet or semi-sweet chocolate, chopped

¼ cup unsalted butter

1 ¾ cup packed brown sugar

4 eggs

1 Tbsp vanilla extract

5 1.4 oz. chocolate-covered English Toffee bars (Heath or Skor), coarsely chopped

1 cup walnuts, toasted, chopped

Combine flour, baking powder and salt in small bowl and whisk to blend. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Remove from 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. Chill batter until firm, about 45 minutes.

Heat oven to 350º and line 2 large cookie sheets with parchment or waxed paper. Drop batter by ¼ cupfuls onto sheets, spacing 2 ½ 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.

Makes about 18 cookies.

From: Bon Appetit, March 2000