Giant Chocolate-Toffee Cookies
Adapted from Bon Appetit Magazine
Makes about 18

Instead of buying individual toffee bars, I bought an 8 oz. package of Heath baking bits. This saved a little work, but the bits are very small. If you want larger pieces of toffee in your cookies, I would buy the individual bars called for below and chop them.

1/2 cup flour
1 tsp. baking powder
1/4 tsp. salt
1 lb. bittersweet (not unsweetened) or semi-sweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter
1 3/4 cups (packed) light brown sugar
4 large eggs
1 tbsp. vanilla extract
5 1.4 oz. chocolate Heath or Skor bars, coarsely chopped
1 cup walnuts, toasted, chopped

Combine flour, baking powder, and salt in small bowl; whisk to blend. Stir chocolate and butter in top of a 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 degrees. Line 2 large baking sheets with 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. (Can be made 2 days ahead. Store airtight at room temperature.)