When my daughter tasted the Lemon Date Nut Bread I made and posted yesterday, she said, “It’s good…but where’s the chocolate?” So, in honor of Lindsay, today is all about chocolate!
1 pound bittersweet or semisweet chocolate, chopped
1/4 cup unsalted butter
1¾ cups brown sugar
1 Tbl vanilla
1/2 cup flour
1 tsp baking powder
1/2 tsp salt
5 (1.4oz) chocolate covered English toffee bars (such as Heath or Skor), coarsely chopped
1 cup walnuts, toasted, chopped
Preheat oven to 350°. Toast walnuts on cookie sheet for 8 minutes, cool. Melt chocolate and butter in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool mixture to lukewarm. With electric mixer, beat sugar and eggs in large bowl until thick. Beat in chocolate mixture and vanilla. Combine flour, baking powder and salt in small bowl. Beat flour mixture into chocolate mixture, then add toffee and nuts. Chill batter until firm, about 45 minutes.
Line 2 large baking sheets with parchment, waxed paper, or silpat. Drop batter by cookie scoop onto sheets. Bake just until tops are dry and cracked but cookies are still soft to touch, about 10 minutes. Cool on sheets, very important, the toffee is too sticky when hot.