Ingredients
1cupbutter
½cupwhite sugar
½cupbrown sugar
1egg yolk,beaten
1tspvanilla
2cupscake flour
4tbspcornstarch
12ozmilk chocolate chips
1cupalmonds,sliced, coarsely chopped
Preparation
Preheat oven to 350 degrees F. Lightly spray a 9×13 inch baking dish with cooking spray. Or line with aluminum foil and spray with cooking spray for easy removal.
In a medium mixing bowl, whisk together the cake flour and cornstarch, set aside.
Using a mixer, cream together butter, sugar and brown sugar. Add beaten egg yolk, vanilla, and cake flour cornstarch mix until all incorporated.
Pat the dough into the bottom of the 9×13-inch pan. Bake for 15 to 20 minutes until the edges lightly brown. Let cool slightly.
In a microwave safe dish or using a double boiler, melt the milk chocolate. Pour the chocolate on top of the cookie crust and spread evenly. Sprinkle the nuts on top.
Cut into small squares once cooled, and store in airtight container.
