Ingredients

The following ingredients have 4 Servings
  • 3/4 cup plus 2 tablespoons unsalted butter (cut into cubes)
  • 1 cup turbinado/raw cane sugar
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon salt
  • 2 cups all purpose flour
  • ¼ cup chopped pecans or walnuts
  • ⅔ cup semisweet or bittersweet chocolate chips

Instruction

  • Heat the oven to 325°F with a rack in the center.
  • Place the butter and sugar in a large glass bowl. Microwave in 30-second increments, stirring well between each, until the butter is completely melted and the sugar is beginning to dissolve. Cool for 5 minutes. Whisk continuously for about 1 full minute, until the mixture no longer looks separated (it's ok if there is still a little bit of sugar that hasn't fully dissolved).
  • Whisk in the vanilla and salt. Add the flour and stir with a rubber spatula until no streaks of flour remain. Stir in the nuts.
  • Scrape the dough onto a rimmed 12x17-inch ungreased baking sheet. Using your hands, pat it into a very thin layer, completely covering the bottom of the baking sheet. It might look like there isn't enough dough, but there is. Sprinkle the chocolate chips over the top and press them down into the dough. 
  • Bake until light golden brown, about 20 minutes, rotating the pan two or three times during baking. Place the pan on a wire rack and cool completely.
  • Once cool, use a thin spatula (or your hands) to lift the edge of the cookie and begin breaking it into irregular pieces. Store in an airtight container at room temperature or in the fridge or freezer.