~DON'T FORGET THE PARCHMENT. THEY ARE SO GOOEY THAT YOU CANNOT TIP THEM OUT OF THE PAN.

~Half Recipe for ONE 9x13 pan - 60 oz dough
Stir:
8 oz unsalted butter, melted and cooled
1 lb brown sugar
until consistently mixed but not whipped at all.

Stir in:
4 eggs
2 t vanilla
1 T (1 oz) molasses

Stir together:
1 1/2 t salt
10 oz (2 c) whole wheat pastry flour
Then gently stir into batter just until mixed.

Stir in:
2 1/2 c chocolate chips (1 lb)

With this completed batter 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.

~Don't forget to put raw nuts on top just before baking. They roast beautifully as the cookies bake - way better than putting them inside.

To bake them all at once:
Spread into 1 aluminum 9x13 cake pan lined with parchment. Bake at convection BAKE (it will blow the batter if the fan is too high) 300* 25-35 minutes until temp is barely 190*. Do not overbake, they are good a little gooey. Leave the middle quite soft - but do make sure it is set. Finish them at a lower temp, even, so you get the texture just right. It may take 20 minutes to finish them as you check and wait.

~Cost in 2024 for TWO 9x13s
butter - 8, eggs - 5, brown sugar - 8, flour - 2, chocolate chips - 16 Total: $39
Total cost $20 each 9x13.

~Cut into 3x5 - 15 pieces - cut into diagonals - 30 pieces each 9x13.

~TWO 9x13 pans - 121 oz dough
In mixer with dough hook, 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) molasses

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

Stir in:
5 c chocolate chips (35 oz)

With this completed batter 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. (60 oz each 9x13, so put into 2 bowls in fridge).

~Don't forget to put raw nuts on top just before baking. They roast beautifully as the cookies bake - way better than putting them inside.

To bake them all at once:
Spread into 2 aluminum 9x13 cake pans lined with parchment. Bake at convection BAKE (it will blow the batter if the fan is too high) 325* 25-35 minutes until temp is 190*-200* and set in the middle. Do not overbake, they are good a little gooey. Leave the middle soft - but do make sure it is set well. Finish them at a lower temp, even, so you get the texture just right. It may take 20 minutes to finish them as you check and wait.

Or freeze dough in smaller quantities (7-8 oz dough in parchment covered custard cups). 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!

~Double Recipe - FOUR 9x13 pans (168 oz dough without chocolate chips)
This fits in the bosch just barely without room to mix chocolate chips in. And I baked in:
2 9x13s AND 2 9x9s

DOUGH WEIGHTS WITHOUT CHOCOLATE CHIPS
43 oz batter each 9x13
31 oz batter each 9x9
with 20 oz leftover for pan cookies for us.
Mix chocolate chips into these individual bowls:
17.5 oz each 9x13
12.5 oz each 9x9
(10 oz into the 20 oz leftover)

Copyright 2025, All Rights Reserved.

Comments to karen@lyonscom.com
Published by Lyons Communications