This recipe comes from “The Cookie and Biscuit Bible” by Catherine Atkinson which my friend Julie gave me for my birthday this year. These are thick and yummy, make sure you have a glass of milk ready to guzzle!
1 1/2 cups soft light brown sugar
2 cups butter (the recipe doesn’t specify that it be softened but I softened it in the microwave a bit)
2 egg yolks
1 1/2 teaspoons vanilla
4 cups flour
pinch of salt
8 oz milk chocolate, chopped (I used a whole bag of milk chocolate chips instead of just the 8 oz)
1 cup walnuts or pecans (I used walnuts)
1 Preheat oven to 350. Lightly grease a 13 x 9 x 2″ pan.
2 Beat together sugar and butter until light and fluffy. Beat in egg yolks and vanilla. Stir in flour and salt. (Dough will be thick)
3 Spread dough in pan. Bake 25 – 30 minutes or until lightly browned. The texture will be soft.
4 Remove from oven and immediately sprinkle chocolate on top of hot cookie base. Let stand until the chocolate softens, then spread evenly over the top with a spatula or palette knife. Sprinkle with chopped nuts.