Wednesday, August 18, 2010
Want chocolate chip cookies but dont feel like standing at the oven making cookies? Want a recipe for chocolate chip "cookies" that you melt the butter rather than waiting for it to get to room temperature? Want a chocolate chip cookie bar recipe that mixes up in a pinch so you can bring it to a party? Enter the bittersweet chocolate chip bar! Wahoo! Cheers! Celebration! Chewing! Hmmmm, dah-licious Lori! Why thank you!
Yup. It's all good people. Give it a try.
Bittersweet Chocolate Chip Cookie Bars
2 cups plus 2 tablespoons (10 1/2 ounces) unbleached 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 bittersweet chocolate chips (or whatever you like)
Preheat the oven to 325 degrees. 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 the edges and pull the bars 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 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.