A version of this wonderful recipe appeared on a chocolate chip cookie package years ago, and I've never seen it since. It's a marvelous twist on the traditional chocolate chip cookie recipe, using tender, melting shortbread as the base.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients:
- 1 cup butter, softened (NOT margarine)
- 1-1/2 tsp. vanilla
- 1/4 tsp. salt
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 cups flour
- 2 cups semisweet chocolate chips
- 1 cup chopped pecans, OR more chocolate chips
- 1/2 cup semisweet chocolate chips
Preparation:
Combine butter, vanilla, salt and sugar in a large bowl and beat together until well blended, using the back of a spoon. Stir in flour until just mixed. Add 2 cups chocolate chips and nuts.
Press cookie dough evenly into a 15x10" jelly roll pan. Bake at 375 degrees for 15-25 minutes, until light golden brown. Check at the 15 minute bake time, then watch cookies carefully; they go from light brown to burnt around the edges very quicky. Let cool in pan on wire rack.
Place 1/2 cup chocolate chips in microwave-safe glass measuring cup and microwave on 50% power for 1 minute; stir until melted. Drizzle over the cooled cookies. Then break the cookies into irregular pieces. Store in airtight container. 16 servings
