There are three things in these cookies that when I learned of them, I knew I needed to try the recipe immediately.
Three things that made me stop and say “Yes… yes, you three must meet and become the best of friends.”
Three things that actually have met before, but not quite in this venue, in these proportions.
and then the best part…
One and a half POUNDS of bittersweet chocolate.
Somehow contained within approximately 30 large cookies. What a wonderful idea.
Although not a flourless cookie, the sheer madness in the ratio of chocolate to flour make this cookie just as fudgey as some flourless recipes.
The size of these cookies is a little daunting considering how rich they are, but large pieces of toffee and pecans help break that up.
You know a cookie is rich when toffee is what cuts it.
My toffee logic here may not be entirely sound, so to be on the safe side, have a tall glass of milk or a hot cup of coffee handy when you’re ready to bite into one of these babies.
You’ll be okay if you don’t, but don’t blame me for the chocolate coma that comes next.
Adapted from Epicurious.com
- 3/4 cup all purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1.5 pounds bittersweet chocolate, chopped
- 6 tablespoons (3/4 stick) unsalted butter
- 2 1/4 cups (packed) brown sugar
- 6 large eggs
- 1 1/2 tablespoon vanilla extract
- 9 1.4-ounce Heath bars, very coarsely chopped (most of pieces were the size of a quarter)
- 1 1/2 cup pecans halves, toasted
- Combine flour, baking powder and salt in small bowl; whisk to blend.
- Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Remove from over 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 to 1 hour.
- Preheat oven to 350°F. Line 2 large baking sheets with lightly greased parchment paper. Drop batter by 1/4 cupfuls onto sheets, spacing 2 1/2 inches apart. Bake just until tops are dry and cracked but cookies are still soft to touch, about 15 minutes. Cool on sheets.
Makes approximately 30 large cookies. Can be made 2 days ahead. Store airtight at room temperature.