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Preheat the oven to 350°. Line two sheet trays with silicone mats or greased parchment, and set aside.
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In a small bowl, combine the flour, baking powder and salt. Set aside.
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Melt the chocolate and butter together in a small saucepan over low heat until smooth. Stir in the vanilla and set aside.
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Place the brown sugar and eggs in a medium-size bowl, and beat with an electric mixer until thick and ribbony, about 5 minutes. Beat in the melted chocolate mixture.
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Fold in the flour mixture and crushed heath bars. Place the batter in the refrigerator and chill until firm.
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Use a 1-inch scoop to drop the batter onto the prepared sheet trays, spacing them about 2 inches apart.
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Bake until the tops are cracked and dry but still soft to the touch, 10 to 12 minutes.
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These cookies need to cool completely on the sheet trays before removing them, or the bottoms will stick.
