Mmmmmmmmmmmm chocolate. It's like a chocoholics lifesaver if you think about. On certain crazy days you perhaps have a mad craving for a piece of chocolate or lusting over a rich decadent dessert that will fit the bill. Chocolate soothes the pain and cures all aches or at least I like to think it does. This luscious cookie will satisfy that chocolate craving on those certain days. This cookie has a chocolate base with bits of toffee and toasted walnut which are some of my favorite brownie combinations. I almost thought there was an error on the ingredient listed because it only listed 1/2 cup of flour...almost like a brownie. Genius.
I wish I had room in my freezer for another spare batch like Erin suggested but then again it would be baking madness to have these ready to bake whenever I had a craving...or maybe not. I love how with a bite of the cookie you get a little crunch on the outside and it is soft and gooey on the inside. It's the way a sweet brownie cookie would be. I love the addition of the flaky sea salt because it intensifies the chocolate flavors to another level. Oh you will be moaning for more. Make these cookies for whenever you get the chocolate aches, I promise you won't be disappointed. Enjoy!
Adapted from Erin's Food Files
1/2 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter
1 3/4 cups (packed) brown sugar
4 large eggs
1 tablespoon vanilla extract
8 ounce bag Heath toffee bits
1 cup walnuts, toasted, chopped
Flaky sea salt for sprinkling (optional)
Yield: 24 to 30 cookies (regular size)
In a small bowl, whisk together the flour, baking powder and salt. Over a double boiler, melt the chocolate and butter until melted and cooled. Or melt chocolate in batches in the microwave. Remove from heat and cool mixture to lukewarm.
In the bowl of the KA mixer, cream together the sugar and eggs until fully combined - about 5 minutes. Slowly add the chocolate mixture and vanilla. In small batches, add the flour mixture, then toffee and nuts. Chill batter until firm, about 45 minutes to 1 hour.
Preheat oven to 350 degrees.
Line 2 cookie baking sheets with parchment paper. Spoon batter by small cookie scoops (1/4 cup) onto baking sheets, spacing 2 1/2 inches apart. Garnish with flaky kosher salt.
Bake for 15 minutes or until the tops are lightly cracked. Let cool slightly on baking sheets. Place on wire racks and cool completely. (Can be made 2 days ahead. Store airtight at room temperature.)
Day 1: Cookies in a Jar