ALMOND ROCA BAR COOKIES

Almond Roca Bar Cookies image

Provided by Vickie Parks

Categories Cookies

Time 35m

Number Of Ingredients 10

nonstick cooking spray (i use bakers joy for this recipe)
1/2 cup brown sugar
1/2 cup granulated sugar
1 cup unsalted butter
1 large egg yolk
1/2 tsp salt
1 tsp almond extract
1 cup all-purpose flour (see note in recipe intro)
1 1/2 cups semi-sweet chocolate chips (note: a 12oz bag has about 2 cups chips, and i usually use the entire bag for more chocolate flavor, but the original recipe called for 1 1/2 cups of chips)
1/2 cup finely chopped almonds

Steps:

1. Preheat oven to 350°F. Lightly spray a 11x15-inch baking sheet (or jelly roll pan) with nonstick spray.
2. Blend brown sugar, white sugar, butter and egg yolk until well combined. Add flour, salt and almond extract, and mix well.
3. Add dough to baking sheet, and spread into even layer. Bake in oven for 25 minutes.
4. Immediately after removing baking sheet from oven, spread chips over the hot cookie base. As the chips melt, use a spatula to spread the melted chocolate evenly over the cookies base. Sprinkle the almonds on top while chocolate is still warm and melted. Let it cool completely (so chocolate is solid) before cutting into 24 bar cookies. NOTE: If I use the entire 12oz bag of chips, sometimes I'll place the baking sheet back in the warm oven for about 1 to 2 minutes to help the chips melt faster. If you do this though, you'll want to watch closely because you don't want it to scorch.