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3 1/4 c. flour
1/2 c. sugar - plus additional
1 T. plus 1 tsp. baking powder
1/4 tsp. salt
1 c. semisweet chocolate chips
1/2 c. walnuts, toasted, chopped
1/2 c. chocolate-covered English toffee bits (or Skor bits)
2 c. chilled whipping cream
2 T. (1/4 stick) unsalted butter, melted
Preheat oven to 375F. Lightly butter 2 heavy large baking sheets. Combine flour, 1/2 c. sugar, baking powder and salt in large bowl. Stir in chocolate chips, nuts and toffee bits. Beat cream in another large bowl until stiff peaks form. Fold whipped cream gently into dry ingredients. Turn dough out onto lightly floured surface. Knead gently until soft dough forms, about 2 minutes. Form dough into ball; pat out to form 1 1/4" round. Cut dough into 12 wedges.
Transfer wedges to prepared baking sheets, spacing apart. Brush with melted butter. Sprinkle with additional sugar. Bake until golden brown, about 20 minutes. Serve warm.
1/2 c. sugar - plus additional
1 T. plus 1 tsp. baking powder
1/4 tsp. salt
1 c. semisweet chocolate chips
1/2 c. walnuts, toasted, chopped
1/2 c. chocolate-covered English toffee bits (or Skor bits)
2 c. chilled whipping cream
2 T. (1/4 stick) unsalted butter, melted
Preheat oven to 375F. Lightly butter 2 heavy large baking sheets. Combine flour, 1/2 c. sugar, baking powder and salt in large bowl. Stir in chocolate chips, nuts and toffee bits. Beat cream in another large bowl until stiff peaks form. Fold whipped cream gently into dry ingredients. Turn dough out onto lightly floured surface. Knead gently until soft dough forms, about 2 minutes. Form dough into ball; pat out to form 1 1/4" round. Cut dough into 12 wedges.
Transfer wedges to prepared baking sheets, spacing apart. Brush with melted butter. Sprinkle with additional sugar. Bake until golden brown, about 20 minutes. Serve warm.
