I made this cookies last weekend.  I ate almost the whole batch.  Some of the  dough I added cayenne.  I actually liked them better with the cayenne.  A very bad cookies !!!!!  Can not stop eating them.  I froze mine and they where really good eating them frozen.  I got the recipe from       http://www.epicurious.com/recipes/food/views/Giant-Chocolate-Toffee-Cookies-103095      but I changed it!!!!!

• 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
•  1/2 - 1 c. dried cranberries
• 1 cup walnuts, toasted, chopped
•  cayenne to desired hotness (optional ) 

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 cranberries 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  a couple of tablespoons onto sheets, spacing 2 1/2 inches apart. Bake just until tops are dry and cracked but cookies are still soft to touch, about 9 minutes. Cool on sheets. (Can be made 2 days ahead. Store airtight at room temperature.)