Giant chocolate-toffee cookies from The Bon Appétit Cookbook (page 693) by Barbara Fairchild and Bon Appétit Magazine Editors

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on September 16, 2019

    These are great cookies - very chocolatey with soft dark centers. The toffee bits are super. They're really sweet, though! Cookie texture seemed best during the first 2 days after baking - after that, they started to lose moistness. Definitely cool on cookie sheets, as specified in recipe - they're delicate when they're warm. Recipe's also available online at Epicurious.

  • ereibel on January 01, 2012

    Great cookies, very rich. I frozen mine in individual servings and use them one at a time.

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