Cookie Bars, Chocolate Chip 

Actually this is a master recipe for any number of cookie bar bases by leaving out the chocolate chips and freezing the dough plain then adding your toppings and eating them hot from the oven!

In mixer with cookie paddles, stir:
1 lb unsalted butter, melted and cooled
2 lbs brown sugar
until consistently mixed but not whipped at all.

Stir in:
8 eggs
1 T vanilla
2 T (2 oz) corn syrup (the amount is not very precise)

Stir together:
very level 1 T salt
20 oz soft white wheat (4 c whole wheat pastry flour)
Then gently stir into batter just until mixed.

Stir in:
5 c chocolate chips (2 lb)
2 c chopped nuts, if you want.

With this completed batter (or leave out the chocolate chips and nuts to be added when you bake the dough) it is good to let it hydrate overnight or a couple of days in the fridge. The flavor deepens and matures and they get a lovely golden-brown color when baked after they've hydrated. Even if you don't have overnight, mix in morning and let it sit on the counter a few hours.

To bake them all at once:
Spread into 2 aluminum 9x13 cake pans lined with parchment. Bake at convection 350* 20-25 minutes until temp is barely 190*. Do not overbake, they are good a little gooey.

Or freeze dough in smaller quantities and bake in a cast iron skillet right from frozen for a warm luscious treat without the commitment to too many cookie bars at one time!

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