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Author Notes: From my favorite historic cookbook--"Maryland's Way"--comes this unusual and simple chocolate cookie recipe. You make a loose batter and spread it paper-thin on a baking sheet; once cooled, you score and break into cookie-sized pieces. Use any nuts you like (cacao nibs are nice for crunch as well). —Posie (Harwood) Brien
Makes: 2 dozen cookies
ounce unsweetened baking chocolate
cup (4 tablespoons) unsalted butter
cup (3 1/2 ounces) sugar
teaspoon vanilla extract
cup (1 ounce) all-purpose flour, sifted
pinch of salt
cup finely chopped nuts (walnuts or pecans are good)
- Preheat the oven to 375 degrees. Butter and line with parchment two 8" square baking pans, a 9" x 13" pan, or use a sheet pan.
- Melt the chocolate and butter together over low heat. Remove from the heat and add the sugar, mixing well.
- Beat in the egg until well-incorporated. Add the vanilla.
- Fold in the flour and salt.
- Spread the batter in a very thin layer (1/4-inch or less) over your pan. If you're using a large pan or sheet pan, you won't use the entire pan--just use whatever surface space you need to achieve that thinness of batter. The thinner you spread the batter, the crisper your cookies will be.
- Sprinkle the nuts over the top of the batter.
- Bake for 12-15 minutes, watching carefully. The cookies are finished with they just start to look set; they'll crisp as they cool.
- Remove the cookies from the oven and use a sharp knife to immediately score the surface into the size cookies you want. (I usually do 2 1/2" squares). Let the cookies cool. Once cool, break them into squares along the lines you've scored.