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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 90 |
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These are addictive. Ingredients:
1 c. butter |
1 c. brown sugar (i use light brown) |
1 egg yolk |
1 t. vanilla |
2 c. all-purpose flour |
1 6-oz. package semi-sweet chocolate chips (i use more like 3 c., or 10 oz.) |
1 c. almond slivers, roasted |
Directions:
1. Cream together butter and sugar until light.
2. Add egg yolk, vanilla, and sifted flour, and beat until smooth,
3. scraping the sides of the bowl.
4. Line a jelly roll pan (10” x 15 “, 1” sides) with parchment paper, letting it hang over the sides.
5. Using a piece of plastic wrap to keep the stuff from sticking to your hand, spread the dough evenly over the parchment paper.
6. Bake at 350 ° for 15-20 minutes, or until lightly puffed and golden brown. Don’t let it get too dark!!
7. Sprinkle the chocolate chips over the surface and return the pan to the oven for a minute, which is all it will take to melt the chocolate.
8. Spread the chocolate evenly over the surface, then sprinkle the almonds over the surface, accepting the uneven distribution as part of life.
9. Let cool at room temperature until the chocolate is firm, then cut into small squares or rectangles. If you can remove the stuff from the pan before cutting it up, cutting is easier, but don’t worry if you can’t, because that makes more broken ones needing to be gotten rid of. Pre-nibble yield: depends on how big you cut them; I end up with something like 90 cookies.
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