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Giant Chocolate-Toffee Cookies Recipe

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This recipe for Giant Chocolate-Toffee Cookies, by , is from Cooking With The Cousins, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Martha Bundy Reed
Added: Thursday, September 11, 2008


1/2 c. flour
1 tsp. baking powder
1/4 tsp. salt

1 lb. semisweet chocolate squares
1/4 c. unsalted butter

1 3/4 c. packed brown sugar
4 large eggs

1 Tbsp. vanilla extract
1 bag of chopped toffee bars


Combine flour, baking powder and salt in small bowl; whisk to blend.

Stir chocolate and butter in double boiler or on low heat until smooth and melted. Cool mixture to lukewarm.

Using electric mixer, beat sugar and eggs until thick, about 5 minutes. Beat in chocolate mixture and vanilla. Stir in flour mixture, then toffee bits. Chill batter about 45 minutes.

Preheat oven to 350. Line cookie sheets with parchment or wax paper. Drop batter by 1/4 cupfuls onto sheet, spacing about 2 1/2 inches apart. Bake until tops are dry and cracked but soft to the touch, about 15 minutes. Cool on sheets.

Use Heath bits or whatever, located by the chocolate chips in the store)

These cookies can be made 2 days ahead. Store airtight at room temperature. About 18 cookies.




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