What You Need:

12 oz. of semisweet chocolate, chopped
2 T unsalted butter
1/4 C + 2 T of all purpose flour
3/4 t of baking powder
1/2 t of salt
1 1/4 C of sugar
3 large eggs
1 1/2 t of vanilla extract
4/2 oz. chocolate covered toffee bars, chopped coarsely

How to Make It:

Place the chocolate and the butter into a microwave safe bowl.
Microwave on high power for 1 minute then stir until smooth.
Allow the chocolate to cool to lukewarm
Whisk together the flour, baking powder and salt in a mixing bowl.
Place the sugar and eggs into a separate bowl.
Mix on high speed with an electric mixer for 2 minute or until thick and pale in color.
Add the chocolate mixture and vanilla and beat to blend in well.
Reduce the speed of the mixture to and blend in the flour mixture for 30 seconds.
Fold the candy pieces into the batter.
Cover and refrigerate the batter for 25 minutes or until firm.
Place the oven rack into the center of the oven.
Set the oven temperature at 350 and allow the oven to preheat.
Line a baking sheet with parchment paper.
Using a 1/4 C measuring cup transfer the batter by cups to the line baking sheet.
Press the cookies down with a spatula to flatten.
Bake 21 minutes or until the tops are just dry and cracked but he cookies are still soft to the touch.

Makes 18 large cookies

Use an ice cream scooper instead of the measuring cup to transfer the batter to the baking sheet. You can make smaller cookies if you prefer which should make another 6 to 10 cookies depending on how small you make them. If making smaller cookies bake for 15 minutes and then check to see if they are done.