03.16.2010
Lately I’ve been thinking about how to bake wonderous, thick, chewy chocolate chip cookies. For example, a chocolate chip cookie that magically held its shape in the oven and came out as thick as a slab of brownie. After a quick internet search I was lucky to find it exists! The trick, I foolishly overlooked, is skipping the concept of cookies all together and going straight for the brownie form. The result? Thick, chewy, delicious. Highly recommended to be eaten late at night (in bed), warmed up a bit, and with some milk.
Things I’ll try next time…
1. I used basic semi-sweet Safeway brand chocolate chips because that’s what I had on hand – Next time I’ll try something a bit richer. Maybe a combination of 40% -60% cocoa.
2. I think this would be good with an addition of some kind of nut – probably pecans or walnuts.
3. You could easily substitute baking m&ms or butterscotch chips for something more festive.
Chocolate chip cookies – Brownie style.
Makes a 9×13 pan
Ingredients
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 semi-sweet chocolate chips
Directions
Preheat the oven to 325 degrees F, and 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 the 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.
1cmcc
wrote on 16 March 2010 at 19:58
these my friend, are blondies, one of my favorite desserts of all time. my fave blondie recipe is from martha i think and incorporates nuts:
Blondies with Chocolate Chips and Walnuts
Makes 16
* 8 tablespoons (1 stick) unsalted butter, melted, plus more for pan
* 1/2 cup packed light-brown sugar
* 1/3 cup granulated sugar
* 1 large egg
* 1 teaspoon pure vanilla extract
* 1 cup all-purpose flour (spooned and leveled)
* 1 teaspoon salt
* 1 cup semisweet chocolate chips
* 1 cup chopped walnuts
Directions
1. Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter; line pan with a piece of parchment paper, leaving a 2-inch overhang on two sides. Butter paper.
2. In a large bowl, whisk butter and sugars until smooth. Whisk in egg and vanilla. Add flour and salt; mix just until moistened (do not overmix). Fold in 1/2 cup each chocolate chips and walnuts. Transfer batter to prepared pan; smooth top. Sprinkle with remaining chocolate chips and walnuts.
3. Bake until top is golden brown and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set pan on a wire rack, and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut into 16 squares. Store blondies in an airtight container at room temperature, up to 2 days.
SuperNum!
2Jamie @ My Baking Addiction
wrote on 17 March 2010 at 18:58
These look great and pecans would only make them even better!
3Alisa-Foodista
wrote on 20 March 2010 at 11:32
Lovely chocolate chip bars! Looks really delicious!