Thick and Chewy Chocolate Chip Cookie Bars

Published May 1, 2006.

Why this recipe works:

For this chocolate chip cookie recipe, we wanted to duplicate, at home, the big, delicious, chewy chocolate chip cookies bought in trendy specialty cookie shops. One key element in developing this chocolate chip cookie recipe was melting the butter, which gave the cookies a chewier texture.… read more

For this chocolate chip cookie recipe, we wanted to duplicate, at home, the big, delicious, chewy chocolate chip cookies bought in trendy specialty cookie shops. One key element in developing this chocolate chip cookie recipe was melting the butter, which gave the cookies a chewier texture. After numerous tests varying the type of flour and the proportion of flour to butter, and sifting and not sifting, we decided that the best cookie resulted from unsifted bleached all-purpose flour, which has a lower protein content than unbleached. Also, the problem of the cookies hardening after several hours was eliminated by the addition of a single egg yolk; the added fat acted as a tenderizer.

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Makes 24 (2-inch) square cookies

You can substitute white, milk chocolate, or peanut butter chips for the semi- or bittersweet chips called for in the recipe. In addition to chips, you can flavor the dough with 1 cup of nuts, raisins, or shredded coconut.

Ingredients

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