- flour - 1/2 cup
- baking powder - 1 teaspoon
- salt - 1/2 teaspoonfuls
- chocolate - 450 Grams
- unsalted butter - 1/4 cup
- brown sugar - 1 3/4 Cups
- eggs, large - 4 pieces
- vanilla extract - 1 st. a spoon
- chocolate covered toffees - 45 Grams (5 pieces)
- walnuts - 1 glass
- sea salt for sprinkling - 8-10 Pinch (optional)
1. Chop the chocolate. Chop the toffee into chocolate. Walnuts roast and chop. Mix the flour, baking powder and salt in a bowl. Stir chocolate and butter in a bowl, placed over a pot of boiling water. Stir until completely dissolved. Cool mixture to room temperature. 2. Using an electric mixer, whip the sugar and eggs in a bowl, about 5 minutes. Add chocolate mixture and vanilla extract. Add the flour mixture, then the toffee and nuts. Put the dough into the refrigerator for 45 minutes. 3. Preheat the oven to 175 degrees. To lace 2 large baking trays with parchment or wax paper. Spoon the dough on a baking tray, about 5 cm apart. Sprinkle with sea salt, if you use it. 4. Bake until the cookie is dry and cracked, but still soft to the touch, from 12 to 15 minutes. Cool on the baking sheet. Cookies can be made 2 days in advance. Store cookies in an airtight container at room temperature.
Servings: 8-10