Cookie Recipe - OT

Ask and ye shall receive!

Let me say, I know all about nutrition. When I eat junk it is junk I've made. I worked in a hotel kitchen for more than 7 years and did the baking when it was necessary. Baking is fun! If you're going to eat junk, make it yourself, it'll be healtier.

The reason there are so many chocolate chips in the recipe is because I don't like Trader Joes Chocolate Chips and I wanted to get rid of them.

I'll deal with my red patches tomorrow!?!
Enjoy!

CHOCOLATE CHIP COOKIE BRITTLE 6/25/2007

*Use 12 ounces (2 cups) of chips in cookie recipe. Don’t follow “frosting” directions. I melted another 1 ½ cups of chips and spread this on top.

1 cup (2 sticks) butter, softened
1 cup sugar
1 ½ teaspoon vanilla
1 teaspoon salt
2 cups flour
1 package (12 ounces – 2 cups) semisweet chocolate chips*
1 cup chopped nuts

Beat butter, sugar, vanilla and salt in a large mixer bowl. Gradually beat in flour. Stir in 1 ½ cups chips and nuts. Press into an ungreased 15X10 inch jellyroll pan.
Bake in a preheated 375 degree oven, 20 to 25 minutes or until golden brown and set. Cool until just slightly warm.
(Too much trouble, see *) Microwave remaining ½ cup chocolate chips in heavy duty plastic bag on high (100 percent) power about 1 minute; knead. Microwave at additional 10 to 20 second intervals, kneading until smooth. Snip tiny corner from bag: squeeze to drizzle over cookies in pan. Allow chocolate to cool and set; break cookies into irregular pieces. (Just cut the cookies.) Makes about 2 ¼ pounds.
NOTE: Omitting nuts could cause cookie to become dry.

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