Friday, January 28, 2011

Thick and Chewy Chocolate Chip Cookie Bars

 I recently came across the site Mel's Kitchen Cafe and was amazed! She has so many wonderful recipes on there. But the moment I knew she was a REAL cook was when I read she used a BOSCH mixer. I grew up a on Bosch and they are the best.

Anyways, that was besides the point. She has her recipe on her site for Thick and Chewy Chocolate Chip Cookie Bars that are divine. Like, so divine that it's the only chocolate chip cookie bar I will ever make from now on! Pretty simple too, my husband timed me and I got them in the oven within 12 minutes.

BIG SIDE NOTE: DO NOT make these for people who like their cookies right out of the oven and won't have them any other way. Took these to some family members who couldn't stand to wait and let them rest (like they are REQUIRED to do in order for them to be perfect) and kept baking them until they were completely done in the oven. They need to rest and they will be absolutely perfect I assure you!

Thick and Chewy Chocolate Chip Cookie Bars
Printable version From Mel's Kitchen Cafe

*Makes a 9X13-inch pan of bars
2 1/8 cups (10 1/2 ounces) all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons butter (1 1/2 sticks), melted and cooled slightly
1 cup (7 ounces) light brown sugar
1/2 (3 1/2 ounces) cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips (use your preference of semisweet, bittersweet, milk, white, peanut butter…the options are endless!)
Preheat the oven to 325 degrees. Adjust the oven rack to lower-middle position. Line a 9X13-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch so you can grab those edges and pull the brownies from the pan after they have baked. Spray the foil-lined pan with nonstick cooking spray.
Mix the flour, salt, and baking soda together in medium bowl; set aside. Whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not overmix. Fold in the chocolate chips and turn the batter into the prepared pan, smoothing the top with the spatula.
Bake until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 24-28 minutes. Cool on a wire rack to room temperature. Remove the bars from the pan by lifting the foil overhang and transfer them to a cutting board. Cut into 2-inch squares and serve.
Recipe Source: adapted slightly from Cook’s Illustrated

I cut mine out into Valentine's Day shapes when they were cooled off.
Here are my results:

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