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