These bar-cookies are the perfect little treat- buttery, chocolaty, and just the tiniest bit salty. They are also super easy to throw together.
Recipe adapted from Rose Anis who adapted it from The Silver Palate Cookbook by Julee Rosso and Sheila Lukins —Hungry Souls
about 24 squares
light brown sugar
dark chocolate (60% is nice), coarsely chopped
walnuts, pecans, or hazelnuts, toasted and coarsely chopped
Preheat the oven to 350F. Grease a 9x12 baking sheet or line with baking paper
Cream the butter and sugar until light and airy. Add the egg yolk and the vanilla.
Stir in the flour, mixing well. Spread the crumbly batter onto the baking sheet and bake for 20-25 minutes, until it looks firm and pale gold
Remove the sheet pan from the oven and turn it off. Sprinkle the chopped chocolate over the cookie base and return the sheet pan to the oven for a few minutes until the residual heat begins to melt the chocolate.
Using a spatula, spread the melted chocolate over the cookie base. Sprinkle with the chopped nuts and a little bit of salt- just enough to give a hint of saltiness, no more. Cool, and then cut into squares.
These cookies freeze very well, so if you have any left stick them in the freezer for when you want a little, indulgent treat