I’ve had this recipe bookmarked in my computer since Christmas. When over 400 people on Epicurious give it a “4 out of 4 forks” rating, you know it’s got to be good. These cookies are not just good, they are amazing! They’re like brownies in cookie form with bits of toffee for an added crunch. The edges are crispy, just the way I like my brownies. The inside is super moist. The tricky part about making chocolate cookies is to know when they’re done. Follow the recipe below and they should come out perfect.

 I just tweaked the recipe a little. I added a few more Heath bars and chopped them into pretty big pieces so they wouldn’t get lost in the cookies. My dad is not a toffee fan, so he picked through this batch and found a few cookies that didn’t have a lot of toffee. He loved them! I opted to skip the walnuts.

A few people have asked me the secret to baking every day and not gaining any weight. It’s actually pretty simple. I package up the majority of everything I bake right when it cools (that’s the key!) and pass it on to friends and family. I’m determined to fit into my skinny jeans for my annual Easter party, so baking for the next 6 weeks and losing a few pounds will take tremendous willpower, but I’m up for the challenge…24 Hour Fitness, here I come!

Giant Chocolate Toffee Cookies (Bon Appetit)

• 1/2 cup all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
• 1/4 cup (1/2 stick) unsalted butter
• 1 3/4 cups (packed) brown sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 5 1.4-ounce chocolate-covered English toffee bars (such as Heath), 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, about 5 minutes. Beat in chocolate mixture and vanilla. Stir in flour mixture, then toffee and nuts. Chill batter until firm, about 45 minutes.

Preheat oven to 350°F. Line 2 large baking sheets with parchment or waxed paper. Drop batter by 1/4 cupfuls onto sheets, spacing 2 1/2 inches apart. 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.)