In a large saucepan over low heat, melt:
- 1 cup (8 ozs) unsalted butter
Remove from the heat and stir in:
- 2 1/3 cups (18.75 ozs) packed dark brown sugar
- 4 large eggs
- 1 t vanilla
Sift over, then stir in:
- 2 2/3 cups (13.25 ozs) all-purpose flour
- 2 1/2 t baking powder
- 2 cups (12 ozs) semisweet chocolate morsels
- 1 1/2 cups (5.25 ozs) walnuts
- 1/2 cup (1.5 oz) flaked or shredded sweetened coconut (optional)
When the batter is mixed, turn out into the pan, spreading to edges. Bake on middle oven rack for about 25 minutes, until firm when lightly taped and a toothpick inserted in the center comes out slightly wet. Transfer the pan to a wire rack and let stand until completely cool. Using the overhanging foil as handles, lift the bar to a cutting board. Carefully peel off the foil. Cut into 18 bars.
Katie: I have had such good luck with recipes from this cookbook! This one was no exception, and turned out wonderfully! They are similar in flavor to chocolate chip cookies, but are easier to make since you don’t have to take the time to make drop cookies. That was one of the reasons that I chose the recipe, and it didn’t let me down. It wasn’t hard to do and was just delicious. I did not have any walnuts, so mine didn’t have any nuts. Also since I was taking this to a party, I did not add the coconut since many people do not like it. I now want to try it with coconut! This recipe is a keeper for sure!
Gray: These were delicious and a super treat. We took them to a get together and they were a hit. As Katie said above, we ended up picking this this because it was a bar and not as hard to make as regular cookies. I definitely think they would be better with nuts and coconut. I can’t wait to try them again.