Ingredients

• 1 cup (2 sticks) unsalted butter or margarine, room temperature
• 1 cup packed light brown sugar
• 1 egg yolk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 cup (6 ounces) semisweet chocolate pieces
• 1 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees.

2. Line a 15- by 10-inch jelly-roll pan with foil. In a medium bowl, beat together butter or margarine, brown sugar, egg yolk and vanilla until light and fluffy. Add flour, beating until well blended. Spread mixture evenly in foil-lined pan. Bake 15 to 18 minutes or until golden.

3. Sprinkle chocolate pieces evenly over cookie surface. Bake 2 to 3 minutes or until chocolate melts. Remove from oven and let stand 1 minute. With a knife, spread melted chocolate evenly over top.

4. Sprinkle with walnuts. While warm, cut into squares. Cool in pan. Store in refrigerator, if desired.

5. Makes about 54 cookies.

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