It started innocently enough, the loud flop of a magazine dropping through the mail slot onto the hardwood floor. I scuffed over to the front door and picked it up. Bon Appetit, March 2000, with the cover proclaiming loudly “Cookie of the Year.”


The answer is, emphatically, YESRLY.

Now, these aren’t your everyday cookies – the chocolate chip, peanut butter, oatmeal raisin stand-bys that by now you throw together with your eyes closed and the last three go stale before you eat them. These cookies are SO EFFING GOOD they should be used judiciously and strategically. Reviews coming up at work? Drop a batch of these cookies in the conference room nearest your manager, write ENJOY on a hot-pink sticky and let the receptionist know on the sly that you brought them. Two bedroom corner apartment coming up for rent in your building? Call the building manager about that leaky faucet in your cramped studio that’s been driving you nuts, and have the first batch cooling when he arrives.


Good things come to those who bake.

Giant Chocolate-Toffee Cookies from Bon Appetit March 2000

  • 1/2 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped (I go either all bittersweet or a 70/30 blend)
  • 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 the first three ingredients, and whisk to blend. Melt the chocolate and butter – I don’t own a double boiler, so I just use a heat-safe bowl over a saucepan of simmering water. When the chocolate is completely melted and glossy, remove it from the water and let it cool (this step is very important – sticking your index finger in molten chocolate is NOT GOOD EATS).

Beat the sugar and eggs until they’ve lightened in color and are quite fluffy – about 5-8 minutes. Beat in the melted chocolate and vanilla. Stir in flour mixture, then toffee and nuts. Chuck the bowl in the fridge for 45 minutes. I know, I know. This recipe is fussy and requires patience. DEAL.

Preheat oven to 350°F. Line 2 large baking sheets with parchment or silicon mats (LOVE THEM).  The batter will be hella-stiff at this point, being mostly chocolate – I’ve been known to hack at it gold-miner style with a sharp metal spoon. If you want giant cookies, use about 1/4 cup of batter per cookie spaced 2-1/2 inches apart, but I prefer making them normal cookie sized as they are very rich.

Bake them until the tops look dry and cracked, but the cookies are still soft – if you’re going large, this will be about 15 minutes, with smaller cookies taking about 10 minutes (YBakingTimeMV). Cool them on the sheets until they’ve set enough to be lifted with a spatula w/o scrunching up or breaking.

Share strategically. And don’t bogart the milk.