2 Sticks unsalted butter 8 oz Bittersweet chocolate,
— softened (see note below); cut in
1 c Brown sugar, packed 1/2″ pieces
1 tb Vanilla extract 1 1/2 c Pecans or walnuts
1 Egg — coarsely chopped
1 3/4 c Flour
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.
Yields
32 servings