Recipe by Chicagopm
This recipe came from Maida Heatter's Book of Great Chocolate Desserts.
Top Review by smargie
I have been making this (exact) cookie since 1964 when I got married, they are my husband and my sons favorite Christmas cookie. They are so easy to make and really do taste like toffee bars. I got this receipe from my Better Homes & Garden cook book and the strange thing is that, other people have made this cookie but it doesnt taste the same because it is baked in a smaller pan and therefore comes out more like a chocolate chip cookie - not crisp like toffee (their receipes also come from BH&G). Thank you so much for this, I had to copy mine on a card recently because the page from the cook book was falling apart.
- 1⁄2 lb sweet butter
- 1⁄2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup light brown sugar or 1 cup dark brown sugar, firmly packed
- 2 cups sifted all-purpose flour
- 4 ounces walnuts, cut into medium sized pieces (1 generous cup)
- 6 ounces semi-sweet chocolate chips (1 cup)
Directions See How It's Made
- Adjust rack to the center of the oven and preheat oven to 350 degrees.
- In a large bowl, cream the butter with a mixer.
- Add the salt, vanilla, and sugar and beat well.
- On low speed, gradually add the flour, scraping the bowl with a rubber spatula and beating until the mixture holds together.
- Add the nuts and chocolate chips and mix well.
- Spread the dough (it will be stiff) into an unbuttered 10 1/2 x 15 1/2 x 1 inch jelly roll pan.
- With floured fingertips, press the dough firmly to make an even layer- it will be thin.
- Bake for 25 minutes, reversing the pan front to back once to insure even baking.
- The cake will be golden brown.
- Let cool in the pan for only a minute or so.
- With a small sharp knife, cut into bars.
- Let stand in the pan until cool.
- Transfer the cookies to paper towels to dry the bottoms.
- Wrap individually in wax paper or store in an airtight container.