Variation: Mint Chocolate Chip Cookie Bars
Photo and cookiebars by sugarpie © Sarah Phillips
When my children were young, I created these chewy, gooey chocolate chip cookies in a pan because my kids Tom, Liz, Alex and Zach, kept asking for homemade chocolate chip cookies and I needed a fast way to make them! If you leave out the chocolate chips, you get a blonde — a brownie without chocolate — but they are great additions. These cookie bars are moist with a thin, crispy crust, and are especially good when served warm. It is a great recipe for a beginning baker. The bars freeze well.
COOKIE RECIPE HELP
Jocelyn, Premium Member, Says: “The Chocolate Chip (Cookie) Bars … were also very, very popular. We had made a double batch last weekend and froze them. Except for the few that my kids ate during the week, we had almost all of them to serve at the party. They disappeared fast. In fact, two of my husband's colleagues said they were among the best desserts that I served. Considering the other desserts I made (truffles, Coconut Chocolate macaroons, Chocolate Amaretto cheesecake, Ginger Pecan Cake, lemon squares, spiral cookies and raspberry hazelnut butter cookies), this was pretty great praise.”
INGREDIENTS
2 1/3 cups unbleached all-purpose flour; spoon into measuring cup and level to top
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups sugar
1 cup dark brown sugar, packed
1 cup (2 sticks) unsalted butter, room temperature
3 large eggs, room temperature
2 teaspoons vanilla extract
2 cups (one 11.5 or 12-ounce bag) chocolate chips
1 cup chopped walnuts (optional); chop, then measure
INSTRUCTIONS
1. Position a rack in the center of the oven and preheat it to 350 degrees F. Spray a 9 x 13-inch baking pan with vegetable oil spray.
2. In a medium bowl, combine the flour, baking powder, and salt. Set aside. Combine the sugars in a medium bowl and set aside. Melt the butter on low heat in a medium saucepan. Remove from heat and stir in the sugars until dissolved. Let cool for about 5 minutes until lukewarm.
3. Whisk the eggs and vanilla thoroughly in a medium bowl. Quickly whisk approximately 1/2 cup of the butter-sugar mixture into the eggs to warm (temper) them. Repeat until both mixtures are combined and are smooth and bubbly.
4. Make a well in the center of the flour mixture and pour in the sugar/egg mixture. Stir with large strokes until almost combined with a large rubber spatula (I like to use a folding action); the batter will slowly mix and then come together. Fold in the chocolate chips and nuts until fully combined. Do not overmix. The batter will be thick.
5. Spread the batter evenly in the baking pan. Bake for 30 to 40 minutes until lightly browned around the edges, and bar cookies sounds hollow when tapped in the middle. It will seem underdone in the middle but will harden when cool. Do not overbake. Cool in the pan on a wire cake rack before cutting into bars.
STORAGE
Store well-covered at room temperature for 3 to 5 days. Freezes well for up to 3 months in an airtight container.
VARIATIONS
Mint Chocolate Chip Cookie Bars
Mint chocolate chips are hard to find, so I devised this delicious recipe. If you do find them, just substitute mint chocolate chips for the regular chips. Otherwise, cut 2 peppermint patties (1.5 ounces each) into about 16 equal pieces each. Mix the batter as above, including the chocolate chips. After spreading the batter in the pan, place the pieces evenly over the top. Push each one down into the batter until just covered. Do not push to the bottom. Bake as above.
Recipe by Sarah Phillips, Baking 9-1-1, Simon and Schuster, 2003 Sarah Phillips, Baking 9-1-1
