I finally tried Julie D.’s recipe for Thick and Chewy Chocolate Cookie Bars. The verdict? They really are all that. This is going to be a go-to recipe for me.
Julie notes:
There are tedious instructions for lining the pan with foil to make a sort of sling to lift the cookies out after they have cooled. I’m not sure why because I just sprayed the pan with cooking spray and cut them after they cooled right in the pan. They came out with no problems at all.
For myself, I made the sling and it worked out well.
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You can substitute white, milk chocolate, or peanut butter chips for the semi- or bittersweet chips called for in the recipe. In addition to chips, you can flavor the dough with 1 cup of nuts, raisins, or shredded coconut.
Makes 24 (2-inch) square cookies
2 1/8 cups bleached all-purpose flour (10 1/2 ounces)
1/2 teaspoon table salt
1/2 teaspoon baking soda
12 tablespoons unsalted butter (1 1/2 sticks), melted and cooled slightly
1 cup light brown sugar (7 ounces)
1/2 cup granulated sugar (3 1/2 ounces)
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips or chunks (semi or bittersweet)
1. Heat oven to 325 degrees. Adjust oven rack to lower-middle position. Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of baking pan in same manner, perpendicular to first sheet (if using extra-wide foil, fold second sheet lengthwise to 12-inch width). Spray foil-lined pan with nonstick cooking spray.
2. Mix flour, salt, and baking soda together in medium bowl; set aside.
3. Whisk melted butter and sugars in medium large until combined. Add egg, egg yolk, and vanilla and mix well. Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not overmix. Fold in chips and turn batter into prepared pan, smoothing top with spatula.
4. Bake until top is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 27 to 30 minutes. Cool on wire rack to room temperature. Remove bars from pan by lifting foil overhang and transfer to cutting board. Cut into 2-inch squares and serve.
These look so good!
There is no way I will ever, ever, ever be able to eat these!
Sugar,more sugar, plus chocolate, 12 tbsps of butter, extra egg yolks…sigh.
Mmm! Just in time–I volunteered to bring dessert for a family party Labor Day weekend. I was going to make brownies and something else. Now I know what the “something else” will be!
Sure you can, Pansy. After the baby’s born, put Rosey-Posey to work and have her cook up a batch. When they’re cool, take two for yourself: one to eat now and one to hide in the freezer for another day. The kids will clean out the rest very quickly.
I’m gonna make Rosey Posey make them now. Baking cookies for me is dangerous because I do this thing I am sure you responsible Mommies don’t do. When the cookies come out of the oven and I take them off the pan to put on the racks to cool, I eat one and put one opn the rack, eat one and put one on the rack.
After we get our stove cleaned up I’ll be back for the recipe. It calms Sister St. Aloysius to cook and Sister Mary Fiacre will inhale these. Sugary treats make her grin.
sister mary Martha