From the kitchen of Raquel Balmer, Dec 2009 Cookie Exchange

1/2 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 pound bittersweet chocolate chopped
1/4 cup butter
1 3/4 cups brown sugar
4 large eggs
1 tablespoon vanilla extract
6 chocolate covered toffee bars (Heath) 1.4oz. each,
coarsely chopped
1 cup walnuts, toasted, chopped

Combine flour, baking powder and salt in small bowl; whisk to blend. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool mixture to lukewarm. Using electric mixer, beat sugar and eggs in bowl until thick and light lemon colored, about 8 minutes. Beat in chocolate mixture and vanilla. Stir in flour mixture, then toffee and nuts. Chill batter until firm, about an hour. Preheat oven to 350 degrees. Line baking sheets with parchment paper. Drop batter by spoonfuls. Bake just until tops are dry and cracked but cookies are still soft to touch, about 15 minutes. Cool on sheets. Can be made 2 days ahead. Store airtight at room temperature.

Makes 3 dozen.