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
2 dozen cookies
unsweetened baking chocolate
(4 tablespoons) unsalted butter
(3 1/2 ounces) sugar
(1 ounce) all-purpose flour, sifted
pinch of salt
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.