Reverse sheets top to bottom and front to back once during baking to insure even browning. Bake about 12 minutes, until cookies are lightly colored. With a sharp knife, cut slices 1/2 inch thick - no thinner! Place the slices flat, 1 inch apart, on parchment paper.

Unwrap the roll of dough and place it on a cutting board. If the dough is frozen firm, it will crack when sliced. Rechill the dough only until it is firm enough to slice. If the dough does not fit perfectly, the excess may be cut off and pressed into place where needed.Įnclose the roll in the wax paper, then run your hands firmly over the roll to remove any air trapped between the dough and chocolate mixture. Then lift the other side so that the sides of dough overlap slightly.

Using the wax paper, lift one long side of the brown sugar dough and press it firmly against the chocolate. Unwrap the chocolate roll and center it on the brown sugar dough. While rolling, occasionally remove and then replace top wax paper then invert and do the same with bottom wax paper, in order to keep both pieces of paper smooth and unwrinkled. Roll a rolling pin over the top piece of paper to form the dough into an oblong 12 inches long and 8 inches wide. Cover with another long piece of wax paper. With your hands, shape it into a flattened oblong.

Place dough on a piece of wax paper a little more than 12 inches long. It will look crumbly, remove dough form the mixer and press it together with our hands and it will form into a ball. Beat only until thoroughly mixed, but not dry. Add until the batter begins to be crumbly. Beat in the egg yolk, and then, gradually, begin adding the sifted dry ingredients. In the small bowl of an electric mixer, cream the butter. Sift together the flour, baking powder, and salt and set aside. Slide a cookie sheet under the paper and transfer to the freezer or refrigerator until firm. Squeeze while you wrap to get all the air out. With your hands, press against the paper and shape the mixture into an even round or square roll 12 inches long and 1 1/2 inches in diameter. Fold the sides of the paper up against the chocolate mixture. Place the dough by large spoonfuls the long way down the middle of the paper, forming a heavy strip about 10 inches long. Tear off a piece of wax paper about 15 inches long. Stir in the condensed milk and the vanilla, then the almonds. Don't worry, but work quickly no matter which chocolate you use. If using milk chocolate (I used semi sweet morsels), the mixture will be very stiff. (I did this in the microwave at first for 30 seconds and then in 15 second increments.don't wait until they are all melted.take out of microwave and stir.) Remove from heat. Place the chocolate and butter in the top of a medium-sized double boiler over hot water on medium heat, cover, and cook until partially melted. I promise, they will disappear from your cookie tray.įrom Maida Heatter's Book of Great Cookiesġ cup chocolate chips (I used semi sweet)ġ cup blanched almonds, coarsely cut (each in 4 or 5 pieces) Honestly, how can this cookie miss?Ĭooks note: I froze my first batch after baking them and my daughter ate them out of the freezer with just a little thawing. And guess what's mixed in with the chocolate? Condensed milk. (She gave it a win.) It's a refrigerator cookie, which you all know I love, and has a dark chocolate center studded with almonds, surrounded by a lovely brown sugary cookie batter.

She loves chocolate and I knew would give me a constructive opinion, chocolate-wise. I tried this recipe for the first time when my daughter was home last summer. The veriest novice cook can't mess up a Maida Heatter recipe. Very detailed, which might put people off, but it's worth reading every word. I think the best thing about her cookbooks are her instructions. That's really saying something, even considering it's a Maida Heatter recipe.she's the queen cookie baker in my book, or books, as I have all of hers. Some people think this is the best Christmas cookie ever.

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