These gems were supposed to with us on our long trek up to Green Bay, Wisconsin…and beyond. You will not be surprised that hubby asked for chocolate chip cookies for our road trip…and besides brownies, I think this cookie has made the most appearances on my blog. Thank goodness I had spotted one more option from Cook’s Illustrated, but for a chocolate chip cookie bar instead of cookies.
Instead of using 2 cups of a variety of chocolate chip flavors as called for in the original recipe, I turned these into chocolate chunk bars. That way I could sneak my some of my favorite white chocolate into the mix. I’ve always like my chocolate chip bars slightly underdone...maybe my it’s due to my love of cookie dough, but they’re just moister, chewier when not cooked the full 28 minutes. Unfortunately, these were left behind in the fridge along with the Triple Chocolate Brownie Cookies I also baked. But, no worries, they were gobbled up upon our return~
Chocolate Chunk Bars…adapted from Cook’s Illustrated
2 cups plus 2 tablespoons flour
1/2 teaspoon salt
1 1/2 sticks (12 tablespoons) butter, melted and cooled slightly
1 cup brown sugar
1/2 cup sugar
1 egg yolk
2 teaspoons vanilla
2 cups chocolate chunks (I chopped a 4-ounce Ghirardelli white chocolate bar, a milk chocolate bar, and a semi-sweet chocolate bar)
Preheat oven to 325º. Line a 9 x 13 pan with non-stick foil or regular foil sprayed with cooking spray.
Whisk together the melted butter and sugar. Add egg, egg yolk and vanilla and mix well. Fold in the dry ingredients with spatula or wooden spoon being careful not to over mix. Fold in chocolate chunks.
Spread dough evenly into pan. Bake 24-28 minutes, till golden brown. Cool in pan, then using foil to remove bars from pan, and cut to serve.
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