These are very good. I am going to credit their level of mouth-watering, rich, chocolately tastiness to the large amounts of real chocolate (rather than cocoa powder) in the cookies as well as the (almost) absence of flour.
Triple Chocolate Toffee Cookies
makes 32 cookies.
adapted from The Pastry Queen, Rebecca Rather.
2 cups heath toffee bits (found near chocolate chips)
6 TBSP unsalted butter
6 ounces bittersweet chocolate, coarsely chopped
5 ounces unsweetened chocolate, coarsely chopped
3 large eggs
1 cup sugar
1 TBSP vanilla extract
1/3 cup all purpose flour
¼ tsp baking powder
¼ tsp salt
1 ½ cups white chocolate chips
Preheat the oven to 350F.
Grease baking pan generously with butter or cooking spray.
Melt butter, bittersweet chocolate, and unsweetened chocolate in a small saucepan over low heat. Stir occasionally, watching carefully to make sure chocolate does not burn. Remove the pan from the heat to cool.
Using a mixer fitted with a paddle attachment or an electric hand mixer, beat eggs and sugar in a large bowl on medium speed for about 3 minutes, until fluffy.
Add vanilla and melted chocolate. Beat on medium speed about 2 minutes, until dough is thick and glossy.
Add flour, baking powder, and salt to chocolate mixture, stirring just until incorporated. Stir in toffee pieces and white chocolate chips.
Let dough rest for 20 minutes (this will make it easier to scoop).
Scoop tablespoonfuls of dough on prepared baking sheets, spacing them at least 1 ½ inches apart.
Bake 10-12 minutes, until the tops begin to crack and look glossy. Cool cookies 10 minutes before removing them from the baking sheets.