Adapted from The American Country Inn Bed and Breakfast Cookbook, Vol. 2
You can try a variety of chip and nut combinations in the mix– the original recipe calls for bittersweet chocolate chips and cashews, but I did a combo of baking items I had on hand – I think throwing shredded coconut into the mix would also be quite good.
- 1 cup unsalted butter, melted and cooled
- 2 teaspoons pure vanilla extract
- 1 cup sugar
- 1 teaspoon salt
- 2 cups all-purpose flour
- 1 cup unsalted roasted cashews
- 1 cup bittersweet chocolate chips (60% cacao–I like Ghiradelli)
Kitchen Note: I used this mix: 1/4 cup dark ghiradelli chips, 1/4 cup regular semi-sweet chocolate chips, 1/2 cup butterscotch chips, 1/4 c heath bar chips, and 1/2 c chopped pecans You can use whatever combo of “stuff and nuts” you want – this year I am going to do cranberries, pistachios and white choco chips – yum!
- Preheat the oven to 350 degrees and set a rack to the center position.
- Pour the melted butter into a large bowl, and stir in the vanilla.
- With a wooden spoon (or your hands, if your prefer), add the sugar, salt and flour and mix to combine–the mixture will be somewhat crumbly, like a moist pie dough. Stir in the nuts and chocolate chips. Press the mixture in a thin, even layer onto an ungreased cookie sheet .
Kitchen Note: I used a 9×13 jelly roll pan. i used a small rolling pin to get it as flat as possible-using the chips as a guide. the edges might look too crumbly, as mine did but don’t fret…just shove it together a little and the rest will bake together. Use the chocolate chips as your guide–try to get them in as close to a single layer as possible throughout the dough, and you’ll have the right thickness. You may not fill the entire sheet with the dough–that’s okay.
- Bake for 20-25 minutes, until light golden brown (the edges will be a bit darker than the center).
- Let cool completely before breaking into whatever sized pieces you desire. Store in an airtight container at room temperature.