Yield: 32 servings
|2||Sticks unsalted butter softened|
|1 cup||Brown sugar, packed|
|1 tablespoon||Vanilla extract|
|8 ounces||Bittersweet chocolate,|
|(see note below); cut in|
|1½ cup||Pecans or walnuts coarsely chopped|
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 0:29 1. Preheat oven to 350 F. In a medium bowl, beat together butter and brown sugar with an electric mixer on medium until light and fluffy, 1 to 2 mins. Add vanilla and egg and beat until well blended. Beat in flour. Stir in chocolate pieces and nuts, mixing well. 2. Drop by tablespoonfuls 3 inches apart onto ungreased cookie sheets. Bake 12 to 14 mins, or until edges are slightly browned. Do not overbake. Let cookies cool on pans about 2 mins before removing to wire racks to cool completely.
NOTE: SUGGEST USING GOOD IMPORTED CHOCOLATE LIKE LINDT OR TOBLER.
NOTES : Buttery, rich and flat with delicious chunks of imported chocolate
and nuts. Like eating a candy bar.