Sheet Pan

Chocolate Thins

November 29, 2017
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
Ingredients
  • 1 ounce unsweetened baking chocolate
  • 1/4 cup (4 tablespoons) unsalted butter
  • 1/2 cup (3 1/2 ounces) sugar
  • 1 egg
  • 1/4 teaspoon vanilla extract
  • 1/4 cup (1 ounce) all-purpose flour, sifted
  • pinch of salt
  • 1/4 cup finely chopped nuts (walnuts or pecans are good)
In This Recipe
Directions
  1. 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.
  2. Melt the chocolate and butter together over low heat. Remove from the heat and add the sugar, mixing well.
  3. Beat in the egg until well-incorporated. Add the vanilla.
  4. Fold in the flour and salt.
  5. 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.
  6. Sprinkle the nuts over the top of the batter.
  7. Bake for 12-15 minutes, watching carefully. The cookies are finished with they just start to look set; they'll crisp as they cool.
  8. 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.

See Reviews

See what other Food52ers are saying.

Review
I like warm homemade bread slathered with fresh raw milk butter, ice cream in all seasons, the smell of garlic in olive oil, and sugar snap peas fresh off the vine.