Friday, May 13, 2005

Milk Chocolate Chunk Toffee Bar Cookies

Milk Chocolate Chunk Toffee Bar Cookies (Adapted from Lisa Yockelson)

2 cups all-purpose flour
2 tablespoons Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
16 tablespoons unsalted butter, melted and cooled slightly
1 cup packed brown sugar
1/2 cup granulated sugar
3 large eggs, lightly beaten
1 tablespoons vanilla extract
8 ounces (about 6 bars) coarsely chopped chocolate covered toffee bars
1 cup coarsely chopped walnuts, toasted
6 ounces milk chocolate, chopped into chunks

Preheat oven to 325

In a medium bowl, whisk together flour, cocoa, baking soda, salt and baking powder.

In a large bowl, whisk together melted butter and sugars until combined. Stir in eggs and vanilla with a sturdy wooden spoon until well incorporated. Add the dry ingredients and stir just until combined - fold in the toffee, walnuts, and milk chocolate.

Scoop the mixture into a 9" x 13" baking pan coated with nonstick spray. Use an off-set spatula to spread the mixture into an even layer. Bake until just set in the center, about 30 to 35 minutes. Remove and place on a wire rack to cool slightly for about 30 minutes. Using a sharp knife, gently cut the cookies into bars (I made 28) - set aside and let cool completely before re-cutting them to serve.

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