Sunday, February 12, 2012

Valentine's Day Treat

I'm a hopeless romantic, which means I TOTALLY buy into Valentine's Day.  My husband and I like to think it is the rest of the world elevating their romantic game to our level for a day.  That being said, you need some serious chocolate for Tuesday.  I know I usually recommend recipes that are healthy (well, healthier, anyway), but Valentine's Day is about excess.  I guarantee your guy will FLIP for these giant chocolate toffee cookies.  They are from Bon Appetit, so you know they are delectable - and you can always work off the extra calories in the bedroom.

Giant Chocolate-Toffee Cookies Bon Appétit | March 2000

Terrific with cappuccino or ice-cold milk.
Yield: Makes about 18
1/2 cup all purpose flour
1 teaspoon baking powder
1/4 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
5 1.4-ounce chocolate-covered English toffee bars (such as Heath), coarsely chopped
1 cup walnuts, toasted, chopped (optional)
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.
Preheat oven to 350°F. Line 2 large baking sheets with parchment or waxed 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. (Can be made 2 days ahead. Store airtight at room temperature.)

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