½ cup flour
1 tsp baking powder
¼ tsp salt
1 lb chopped semi-sweet or bittersweet chocolate (not unsweetened)
¼ cup butter (½ stick)
1 ¾ cups packed golden brown sugar
4 large eggs
1 tbsp vanilla extract
7 ounces chocolate-covered English toffee candy bars (such as Heath or Skor), coarsely chopped
1 cup nuts, toasted, chopped
Melt chocolate and butter in top of double boiler set over simmering water. Cool to lukewarm.
Whisk together dry ingredients: flour, baking powder and salt.
With electric mixer, beat sugar and eggs in a large bowl until thick, about 5 minutes. Beat in chocolate/butter mixture and vanilla. Stir in flour mixture, then toffee and nuts.
Chill batter until firm, at least 45 minutes and up to one day.
Heat oven to 350°F. Line two large, rimmed baking sheets with parchment paper. Drop batter by spoonfuls onto baking sheets.
Bake until dry and cracked on top, but still soft to touch in the center, about 15 minutes. Cool on baking sheets.
Store airtight for up to two days.