Combine flour, baking powder, 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 water. Cool mixture to lukewarm.
(Microwave melting technique acceptable.)
Using an electric mixer, beat sugar and eggs in bowl until thick, about 5 min.
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 paper or
waxed paper. Drop batter 1/4 Cup onto sheets, spacing 2 1/2" apart.
Alternate: grease cookie sheet with crisco. Bake at 305 F convection
for 10 minutes.
Bake 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.
Giant Chocolate Toffee Cookies
1/2 Cup all purpose flour
1/4 tsp salt
1 tsp baking powder
1/4 Cup butter (1/2 stick)
1 lb bittersweet (not unsweetened) or semisweet chocolate, chopped
1 3/4 Cup (packed) brown sugar
4 large eggs
1 Tbsp vanilla extract
5 chocolate covered english toffee bars (1.4 ounce) coarsely chopped
1 Cup walnuts, toasted, chopped (optional)