Ralph's Cookies

Ralph's Cookies (Source: Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.), pg. 111. 

These cookies are described as being the same as the nut bars made by Betsy's Place in New York City with the exception of a chocolate bottom layer. The chocolate was suggested by Maida's husband Ralph. The cookies are delicious and addictive but very fragile. I think I had more trouble getting a photograph than I did baking them. 

Since this is a multi-process recipe, I suggest getting all your ingredients lined up and ready. I did this earlier in the day and that was helpful. 

After the cookies have cooled completely in the pan, I placed them in the freezer for about a half-hour. I think this makes it easier to cut them. It also helps to use a sharp knife and a scraper. After making them, it dawned on me that lining the pan with parchment paper might be a good idea. 

This recipe can make anywhere from 32 to 64 bars depending on how you cut them. She describes an elaborate method of using toothpicks and a ruler for marking and cutting them in equal sizes. I didn't adhere to any of that and just cut them in a haphazard fashion. 

I goofed and did not see the instruction for mixing in the nuts when making the top layer. So, I sprinkled them over the layer at the end. I don't think this affected the outcome too much but if I do it again, I will do it the way she instructed.

Bottom Layer

1 oz. semi-sweet chocolate

1 1/4 cups sifted all-purpose flour

1 teaspoon baking powder

Pinch of salt

1 teaspoon granulated sugar

1/4 lb. (1 stick) butter, cubed

1 egg yolk

2 tablespoons prepared coffee, cooled

2 cups semisweet chocolate chips

Preheat oven to 350 and use the center rack. Butter a 10.5" x 15.5" x 1" jelly roll pan.

Melt the 1 ounce chocolate in top of a double boiler or the method you prefer. Set aside to cool.

Sift together the flour, baking powder, salt and sugar.

Two methods are given - I went with the food processor method. Place the flour mixture in the food processor, add the butter and process until the mixture is fine. 

Add the egg yolk, coffee and melted chocolate and process until the mixture forms a ball.

(The non-processor method: Cut the butter into the flour mixture with a pastry blender or fork. Add the egg yolk, coffee and melted chocolate. Stir with a fork until the ingredients are well mixed and the dough holds together. Knead briefly if it is not smooth.)

Place small bits of the dough over the prepared pan and smooth it out with your fingertips. This will be a very thin mixture. You will think there is not enough dough but just keep pushing it until the pan is covered.

Bake for 8-10 minutes. Prepare the top layer.

Top Layer

3 oz. (3/4 stick) sweet butter 

2 teaspoons vanilla extract

3/4 cup granulated sugar

2 large eggs

2 cups chopped walnuts or pecans

Cream the butter. Beat in the vanilla and sugar.

Add eggs, one at a time, scaping with a rubber spatula and mixing well. The mixture will look curdled. This is ok. Stir in the nuts and set aside. (Note: I forgot to add the nuts but sprinkled them over the layer at the end.)

Sprinkle the chocolate chips over the baked layer. 

Return it to the oven and bake for 2 minutes. Use a rubber spatula to smooth out the melted chocolate. Let stand for 2-3 minutes.

Spoon the batter in dollops over the chocolate. Notice the mixture looks thin and runny. If I had added the nuts, it would have been different!

This is where I sprinkled the nuts instead of adding it to the mixture earlier -

Return to the oven once again and bake for 30 minutes until the top is a rich golden brown. 

Cool on a baking rack until completely cool. 

After cooled, cut into squares. (You can put the pan in the freezer for a half-hour to harden the mixture and make it easier for cutting). 

Store in an airtight container.