A friend and I were chatting about favourite foods and when it came to cookies, these are, hands down, my favourite! Every bite makes a lasting impression.
I came across these via the Epicurious website and the March 2000 issue of Bon Appétit magazine. The original title is: Giant Chocolate Toffee Cookies. The original recipe asks you to use a 1/4 cup measure to scoop the dough into equal portions. At this size, you’d only get 18 cookies. I have made up to 40 very reasonably sized cookies, using a smaller measure. For somewhere in the middle, a soup spoon serves as a good measuring tool to yield about 30 cookies. (I switched up the all purpose flour with spelt to make these a little easier on the gut.)
The finished product is a cross between a cookie and a brownie: the best of each element of chocolate, caramel, and nuts, with a squidgy, chewy texture – ticks all of the boxes for me! When I bring these to parties and gatherings, I get requests for them time and again. Highly recommended, friends. Whether it’s an IKEA Daim bar, a Canadian Skor Bar, or an American Heath Bar, pick up half a dozen and make a batch of heaven. With one pound of 72% chocolate in the recipe, how could you possibly go wrong? 🙂
- 1/2 cup spelt flour (original recipe uses all purpose flour)
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 450 grams best quality 72% chocolate
- 1/4 cup unsalted butter
- 1-3/4 cups packed brown sugar
- 4 large eggs
- 1 Tbsp vanilla extract
- 6 Daim bars (from IKEA) **See above for Canada and USA
- 1 cup walnuts, toasted and roughly chopped
- Combine the flour, baking powder and salt in a small bowl; whisk to blend. Start melting the butter in a medium size sauce pan. Add the chocolate, 100 grams at a time, stirring with each addition until melted. Set aside and cool mixture to a lukewarm temperature.
- Using an electric mixer, beat the sugar and eggs in a bowl until thick, about 5 minutes. Beat in the chocolate mixture along with the vanilla. Stir in the flour mixture, then add the toffee and nuts. Chill the batter until firm, about 45 minutes.
- Preheat the oven to 180C/350°F. Line your baking sheets with baking paper. I use a soup spoon to scoop enough batter to form into a mini, round-shaped patty – about 4cm wide and 1.5cm thick. Place these on the baking sheet with a good 2.5 cms between cookies, allowing enough room to spread. Bake just until tops are dry and cracked but cookies are still soft to touch. Total baking time, 12-13 minutes. Cool on sheets. Makes about 30.