Cookbook

Thick and Chewy Chocolate Chip Bars :rectnt *PIC*

Thick and Chewy Chocolate Chip Bars

…if you need a midweek pick-me-up, these quick and delicious treats are for you. I love the ease of bars versus cookies and this chocolate chip variation manages to be chewy, buttery, studded with the perfect amount of chocolate…and utterly fantastic. These have definitely become my go-to chocolate chip blondie bar and I hope you love them as much as we do.-Mel

Makes a 9 x 13-inch pan of bars (LuAnn cut into 15 squares)

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 (LuAnn used vegan margarine)
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!) (LuAnn used 2/3 cup each of dark chocolate, white chocolate and peanut butter chips)

15 full-size Reese’s peanut butter cups (LuAnn added; see *Note)

Instructions:

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.

(This is the point where LuAnn used the Reese's peanut butter cups as described in the Note)

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.


*Note: Immediately after removing the pan from the oven, using the tip of a spatula or knife, LuAnn lightly marked out 15 squares (3 crosswise x 5 lengthwise). She then pressed a full-size Reese’s peanut butter cup into the center of each square.

Source: Slightly edited and featured by www.melskitchencafe.com; original recipe from Cooks Illustrated. Posted by LuAnn for KRT (LuAnn did some editing also, but none of the original ingredients were changed. LuAnn added the Reese's Peanut Butter Cups and reformatted the directions.)

COOKIES - BARS, BROWNIES & BISCOTTI # 32

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