Thursday, June 20, 2013

cookie bars

Man, if you thought chocolate chips cookies were easy to make, prepare to be blown away at the simplicity of this recipe. Not only are they super simple, but they end up gooey and melty and delicious on the inside with minimal effort. And they stay that way for DAYS!
The key to this recipe is that you need to use melted butter and only brown sugar. None of that creaming together sugar crap.
Liquid chicken of course, as a binder.
Vanilla and baking soda- and as always, just a bit of salt. See? We're not too different from a regular cookie recipe.
And flour, of course you need some flour.
The batter is going to be considerably thinner than a regular cookie dough, but that's what you want.
Here's where things get a little different. Pour the dough into your greased cookie sheet WITHOUT the chocolate chips. You don't mix them into the dough.
Drop those bad boys on top instead! Because of how soft the dough is, some will sink as they cook and others with stay put on top.
Just a few minutes later and this is what you get! It looks extra done, but that's just because there's no white sugar in this- it's a dark colored batter to begin with. The middle of this is mushy and superb, and will set up a little as it cools. Be sure to cook considerably before cutting or you'll have a chocolaty mess on your hands. Although, that doesn't sound so bad.
Cookie Bars
Found these at Lil Luna!
1/2 cup butter
1 cup brown sugar
1 egg
1 cup sifted flour
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
3/4 cup semi sweet chocolate chips

Preheat oven to 350 degrees. In a microwave safe bowl, melt butter. Combine melted butter with brown sugar until sugar is fairly dissolved. Let cool for a minute or two. Add in egg and vanilla. Combine until smooth. Slowly add dry ingredients and be sure to blend well. Pour batter into a 9x9 baking dish that has been well greased with cooking spray. Sprinkle top of dough with the chocolate chips. Bake in preheated oven for 20-25 minutes. Allow to cool and then enjoy!