Chocolate Chip Cookie Bars


2¼ cups all-purpose flour (270g)

1 tablespoon cornstarch

1 teaspoon baking soda

1 teaspoon salt

¾ cup unsalted butter, melted and cooled slightly (170g), optional to brown

1 cup packed light brown sugar (220g)

⅔ cup granulated sugar (133g)

2 large eggs, room temperature

1 tablespoon vanilla extract

2 cups semi-sweet chocolate chips, divided (360g), or any mix-ins


Preheat the oven to 350°F. Line an 8x8-inch baking pan fully with parchment paper.

In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.

In a large bowl, whisk the melted butter and both sugars together for about 30 seconds, until a thick slurry forms.

Add the eggs and vanilla, whisking for about 1 minute until well combined.

Add the flour mixture to the butter mixture and stir with a silicone spatula until almost fully combined.

Reserve about ¼ cup of the chocolate chips, then fold the remaining chips into the dough.

Dollop the dough into the prepared pan and spread evenly with an offset spatula, leaving some texture on top. Sprinkle with the reserved chocolate chips.

Bake for about 55 minutes, tenting loosely with foil after 30 minutes. The edges should be set and golden brown, and a toothpick inserted into the center should come out with a few moist crumbs.

Let the cookie bars cool in the pan for about 1 hour before removing and cutting into squares.

Popular posts from this blog

Dave's Killer Bread (Sourdough)

250g whole wheat flour 250g bread flour 100g starter 300g water 40g honey 32g olive oil 8g salt 100g Mixed seeds & nuts (pumpkin, sunflower, chia, everything bagel seasoning, rolled oats, pistachios, etc) 25g Mixed seeds for the top of the loaf (after shaping spritz with water and roll in the remaining seeds)
Read more

Spiced Cocktail Nuts

Image
Union Square Cafe variation: 4 cups (~550 g) mixed nuts or seeds, raw, unsalted  (e.g. peanuts, walnuts, pecans, almonds, cashews) 2 Tablespoons butter or oil 2 Tablespoons brown sugar or maple syrup  3 Tablespoons fresh rosemary, chopped  2 teaspoons sea salt 1 teaspoon cayenne  Heat oven to 350° . Spread nuts on a tray and toast for 12 to 15 minutes, until lightly golden and fragrant. While they’re toasting, whisk butter, rosemary, cayenne, sugar and salt in the bottom of a large bowl. When nuts are toasted, add them to bowl and stir to evenly coat. Spread back on tray and toast for another 5 to 10 minutes. Let cool slightly, then serve warm in bowls. Nuts are also good at room temperature, and keep for weeks in airtight jars.
Read more

Tropical Cream Pie

Image
  1 1/2 cups honey graham cracker crumbs (about 20 graham crackers) 1/4 cup granulated sugar 1/2 cup unsalted butter, softened  1/4 teaspoon salt 1/2 teaspoon ground cinnamon 8   oz   block of cream cheese,  softened 6 Tablespoons sugar 20 oz   crushed pineapple, drained  1   cup   dried shredded Coconut   1   cup   chopped pecans,  reserve a few extra for garnish 8 oz container Cool Whip, thawed or  2   cups   heavy cream,  whipped until stiff peaks form and sweetened with 1/4 cup of sugar In a food processor, combine the graham crackers, sugar, cinnamon, and salt. Pulse until finely ground and evenly mixed. Add the softened butter and continue pulsing until the mixture is fully combined and holds together when pressed. Press the mixture into the bottom of a springform pan and refrigerate or freeze for 10 minutes while you prepare the filling. In a large mixing bowl—or using the same food processor—mix...
Read more