In all the years we've been friends, we've never had a photo of all nine of us. But this time, we ran into one of their neighbours while tobogganing, and he offered to take our picture. Our girls, now between 14 and 20, have grown up together despite living most of their lives in different countries. We're grateful that we see as much of them as we do.
I've written before about the traditions we share with the Jays. One more tradition is that we always bring a wedge of Chateau de Bourgogne, a triple cream Brie that, they tell us, is as good as anything they buy in Switzerland. And I always take baking, usually cookies.
I hadn't made these cookies in years. I remember taking them in when I was still working at the bank (over fifteen years ago), and being asked for the recipe. Then inexplicably, the recipe went missing. I searched through my cookbooks, I searched online. Even though I got it from Bon Appetit, it wasn't on their website. For many years, I had nothing but the memory of these cookies.
Over the holidays I found a stash of old magazines in my basement. And near the bottom of the pile was the November 1992 issue that introduced me to this recipe. It was like I was destined to bake them and bring them to the Jays'. I cut back on the butter, but otherwise didn't change this delicious recipe. Fifteen years later, the cookies were as good as I remembered. And I couldn't have been happier sharing them with our friends before they headed back to Switzerland!
(adapted from Bon Appetit, November 1992)
15 whole graham crackers (about half a package)
3/4 cup unsalted butter
1 cup packed brown sugar
1 tsp vanilla extract
1 cup chopped pecans
1 1/4 cups semi-sweet chocolate chips
Preheat oven to 350 degrees F.
Coat a cookie sheet with parchment paper, leaving a little overlap at the sides. Arrange graham crackers on the pan side by side.
Stir butter and brown sugar together in a saucepan over medium heat until butter melts and sugar dissolves. Mix in vanilla extract; increase heat and boil for 1 minute. Pour caramel mixture over the graham crackers. Sprinkle pecans on top.
Bake until topping is bubbling and turns deep brown, about 8 minutes. Remove from oven and immediately sprinkle with chocolate chips.
Allow cookies to cool in pan. Separate cookies along cracker edges before serving. (This may be easier if you chill them first.)