Chocolate Thins
Yield
2 dozenPrep
10 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
sugar
unsifted |
|
| ½ | cup |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| ⅓ | cup |
vegetable oil
|
|
| 1 | each |
eggs
|
|
| 2 | tablespoons |
evaporated milk
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | ounce |
unsweetened chocolate
melted |
|
| ½ | cup |
walnuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
sugar
unsifted |
|
| 118 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 79 | ml |
vegetable oil
|
|
| 1 | each |
eggs
|
|
| 3E+1 | ml |
evaporated milk
|
|
| 2.5 | ml |
vanilla extract
|
|
| 28.9 | ml/g |
unsweetened chocolate
melted |
|
| 118 | ml |
walnuts
chopped |
|
Directions
Combine sugar, flour and salt in mixing bowl.
Make well in center; add salad oil, egg, milk, vanilla and chocolate.
Mix with spoon until smooth.
Spread evenly in thin layer in greased 15x10x1 inch pan.
Sprinkle with nuts.
Bake in 400℉ (200℃). oven 10 to 12 minutes. Cut into squares (2½ inch square) while warm.
Cool in pan.
