The Oatmeal cookies were good, but I needed to satisfy a chocolate craving and made a quick batch of the toffee bars mentioned earlier. After reading through the comments and scanning some recipes from cookbooks, I made some revisions to the old Tasha Tudor recipe and came up with these.
Just for fun, I covered half of the bars in Dove milk chocolate and half in Ghirardelli Chocolate Covered Caramel Squares. The Dove chocolate melted nicely as expected. The Ghirardelli Caramel Square just kind of sank into the top and melted into a chocolate/caramel mass. Luckily, after a stint in the refrigerator, the caramel solidified, so the half made with caramel squares had an interesting chocolate/caramel top.
I’ve seen variations on this recipe hundreds of times and am happy I finally got around to trying it. It’s definitely a good cookie for showcasing flavored or high quality chocolate, which is good, because these days I don’t like chocolate unless it’s somehow combined with a cookie.
- 2 sticks (230 grams) unsalted butter, softened
- 1 cup light or dark brown sugar (200 grams)
- 1/4 teaspoon salt
- 1 egg yolk
- 1 teaspoon vanilla
- 2 cups unbleached all purpose flour (260 grams)
- 8 oz good quality dark or milk chocolate, chopped up (or some caramel squares)
- 1/2 cup almonds, toasted and chopped
- Preheat the oven to 350 degrees. Grease a 13x9 inch metal pan or line with non-stick foil.
- Cream the butter, brown sugar, salt, egg yolk and vanilla. Stir in the flour. When flour is blended in, press the dough evenly into the baking pan..
- Bake for 20-25 minutes or until lightly browned and set. Immediately cover with chopped chocolate. When the chocolate has softened, spread it with a knife and sprinkle with chopped nuts. Let set for about 20 minutes, then score and cut. For firmer bars, score, then chill before slicing.
- Makes 1 13x9 inch pan.