This is the perfect bar cookie–a never-fail recipe. Reader Barbara Dwyer wrote in search of it, remembering that her mom used to make it 50 years ago. Turns out it was a favorite of one-time Nestle’s chocolate test kitchen chief Helen Britt, too. She shared it in 1950.
Makes 4-dozen, two-inch square bar cookies
- 2 3/4 cups sifted flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 2/3 cup butter or shortening
- 2 1/4 cvups brown sugar
- 3 eggs
- 1 cup chopped nutmeats
- 1 package semi-sweet chocolate morsels
Preheat oven to 350. Sift flour, baking powder and salt together. Set aside. Melt butter and add brown sugar to butter. Cool slightly. Beat eggs in to butter/sugar mixture one at a time, beating well after each addition. Add flour, blend well. Add nuts and chocolate. Grease a 10 1/2 x 15 1/2 x 3/4 inch cookie sheet and line with waxed paper. Pour batter into pan and bake at 350 for 25 to 30 minutes. Cool on rack and cut into two-inch squares.