I usually make these at Christmas. They've a rich, buttery cookie crust, toffee-flavored, chewy and soft, topped with chocolate. What's not to like? I dare you to find something.
This cookie uses the same make-ahead base as these almond butter sticks, so it's handy to make a full batch of the mix to have on hand. If you just want to make one kind of cookie, though, here are the odd amounts.
Make-Ahead Cookie Mix (cut into fourths for the purpose of this recipe)
6 tablespoons butter
3/4 tsp. salt
1/2 tsp. baking powder
1 and 1/2 cups flour
In very large bowl, combine butter, salt, and baking powder and blend well. Lightly spoon flour into measuring cup and level off. Add flour to butter mixture; blend until fine crumbs form, scraping bowl often. Store tightly covered in refrigerator for up to four weeks, if desired.
-2 cups mix (LOOK! You just made exactly 2 cups!)
-1 cup brown sugar
- 5 tablespoons butter, softened
- 1 tsp. vanilla
- 1 egg
- 1 cup semisweet chocolate chips
- 1/2 cup chopped nuts, if desired
Preheat oven to 350 degrees. Grease bottom and sides of a 15" x 10" or 13" x 9" pan. In a large bowl, combine the first five ingredients and blend until smooth. Spread dough evenly in greased pan and bake 15 x 10- inch pan for 12 -18 minutes and 13 x 9- inch pan for 17 - 24 minutes until the top springs back lightly when touched. Immediately sprinkle with the chocolate chips and let stand 2-3 minutes until they begin to melt. Spread over the top evenly and sprinkle with nuts, if desired.
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