Chocolate Toffee Cookies

In preparing to mix and bake these, the room temperature matters.  Deb says that chilling time will be necessary but because it was so cold outside here, inside was also chillier than usual and I was able to mix, shape and bake these straight away (though I only made one pan and put the remaining cookie balls in the freezer).  Regardless of what you choose to do, because of all of the chocolate, this ‘dough’ will harden and/or seize up quickly in cooler temperatures – so be aware!

Whisk together the flour, baking powder and salt in a small bowl and set aside.  Carefully melt the chocolate and butter together in a glass bowl in the microwave in 30 second increments until the mix has all melted and comes together smoothly when stirred – barely warm is what you’re going for.

Using your electric mixer, beat together the sugar and eggs for about 5 minutes until thick, then beat in the barely warm chocolate mix and vanilla, scraping down the sides of the bowl as needed.

Stir in the flour mix, then the Skor bar bits and the nuts and then chill the batter until you’re able to roll it into cookie balls.  As I mentioned, I was able to do this straight away, Deb chilled hers for about 45 minutes.

Preheat the oven to 350 and line a large baking sheet with parchment, place large rounded, spoonfuls of dough a couple of inches apart and bake for 12 to 15 minutes – the timing will depend on how chilled the dough is.  The cookies should be cracked, but soft.  Do your best to leave them to cool completely otherwise they won’t stay together – but oh-my-goodness they’re divine at any temperature!