Welcome to the ninth day of our 14 Days of Cookies blog series! It doesn’t get much better than a moist and chewy chocoloate chip cookie. Except maybe if you put those cookies bar form! On April 1st ABW Appliances will be hosting our 4th annual Kelly’s Cookie Challenge, a cookie baking competition with the goal of raising money for charity. Tickets are only $20 per person. Get yours today!
This year we are thrilled to be partnering with the King Arthur Flour company. Starting this year the OFFICAL flour of Kelly’s Cookie Challenge! All of the recipes featured in this blog series is provided courtesy of King Arthur Flour. Enjoy!
For more incredible recipes please visit the recipe section of the King Arthur Flour website. You can buy their fantastic book, The King Arthur Flour Cookie Companion, along with many other books, baking supplies, and kitchen tools at their online store. Check them out!
Chewy Chocolate Chip Cookie Bars
- 2/3cupbutter10 2/3 tablespoons
- 2cups+ 2 tablespoons firmly packed brown sugar
- 1teaspoonvanilla extract
- 1/4teaspoonbutterscotch flavor or vanilla-butternut flavoroptional
- 3large eggs
- 2 1/4teaspoonsbaking powder
- 1/2teaspoonespresso powderoptional
- 2 3/4cupsKing Arthur Unbleached All-Purpose Flour or King Arthur White Whole Wheat Flour
- 3cupschocolate chips; or a combination of different flavored chipsor chips and nuts
- *Use 1 teaspoon salt if you use unsalted butter.
- Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.
- Melt the butter, and stir in the brown sugar. Add the salt, vanilla, and flavor, stirring until well combined.
- Allow the mixture to cool slightly (if it's very hot to the touch), then add the eggs one at a time, beating well after each addition. Scrape the sides and bottom of the mixing bowl midway through this process.
- Add the baking powder, espresso powder, and flour, stirring to combine.
- Stir in the chips or other additions of your choice.
- Scoop the batter into the prepared pan, spreading it to the edges with a wet spatula (or your wet fingers). Smooth the top as best you can.
- Bake the bars for 30 to 32 minutes, until they've risen, and their top is shiny and golden. Bake for the shorter amount of time in a darker pan; the longer time in a light/shiny pan. A cake tester inserted into the center won't come out clean; in fact, the center of the very middle of the pan may look quite molten when you dig into it. But so long as no wet batter is showing farther out towards the edges, the bars are done. As they cool, the center will solidify.
- Remove the bars from the oven, and use a heatproof spatula to press down the risen edges; this will make bars with flat, rather than humped tops. Let the bars cool completely before cutting; overnight is best. Once bars are cool, wrap airtight. Store wrapped bars at room temperature for a couple of days.
For old-fashioned "congo bars," use a mixture of your favorite flavored chips: chocolate, white chocolate, cinnamon, cappuccino, butterscotch, etc.; plus chopped walnuts or pecans. These bars are very moist indeed just after you've removed them from the oven. You might think they're underbaked; that would be true, if you were going to eat them right away. But letting them cool completely (overnight is best) leaves them with wonderfully chewy, moist texture; if you baked them completely through initially, their final texture would be much drier. To regain that delicious just-baked, melty chocolate freshness, reheat individual bars in the microwave very briefly, just until warm.