Much like any other teenager, I went through many phases during my high school years.
I went through a cape-wearing medieval recreationist phase, a flute-playing band geek phase, a phase where I wore the same floppy hat to school for several weeks in a row, and a rather regrettable slouchy goth phase that involved lots of black.
And then there was that phase where I made enormous chocolate chip cookies several times a week, just for the heck of it.
I’m talking cookies so big you could use them for dessert plates, with crispy edges and chewy centres and lots of chocolate chips.
Like most of my phases, it didn’t last very long, but I can say with a great deal of confidence that I have baked and eaten enough cookies to consider myself something of a chocolate chip connoisseur.
(Side note: I kind of miss having the kind of metabolism where I can eat ginormous cookies on a weekly basis without gaining a single pound. Youth truly is wasted on the young.)
Out of all the chocolate chip cookies I’ve made in my lifetime, I think these might be among my favourites.
They’re like a cross between a crisp-edged chocolate cookie and a chewy brownie, with a deep dark chocolate dough that’s dotted all over with milk and white chocolate chips for maximum chocolatey deliciousness. Seriously. There’s a whole lotta chocolate going on in here.
And best of all, you get the skip the hassle of scooping out dough onto cookie sheets, because these babies are baked up in one enormous slab that’s sliced up into individual bars after the fact.
In other words, you get maximum chocolate with minimum effort. It’s a lazy cookie-loving chocoholic’s dream come true!
These bars are my contribution for February’s installment of the Cookie of the Month Club, which is getting a head start on the Valentine’s Day celebrations with more chocolatey treats than you can shake a stick at.
Come check out what the other ladies whipped up this month:
- Chocolate Lava Cookies from Jen’s Favorite Cookies
- Flourless Dark Chocolate Cookies from The Cooking Actress
- Caramel Chocolate Chip Cashew Butter Cookies from Magnolia Days
- Chocolate Orange Ginger Cookies from Gotta Get Baked
- Chocolate Chip Compost Cookies (gluten-free) from Heartbeet Kitchen
- Fudgy Kalhua Brownie Cookies from Bake or Break
Can’t decide between cookies and brownies? These cookie bars let you get the best of both worlds, with the chewy, buttery texture of a cookie and the deeply chocolatey deliciousness of a brownie.
- ½ cup butter
- 1 cup packed brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 ¼ cups flour
- ⅓ cup dutch processed cocoa powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup white chocolate chips, divided
- ½ cup milk chocolate chips, divided
- Preheat oven to 350F. Lightly grease a 9×13” baking pan, and line with parchment paper.
- In a large mixing bowl, cream together the butter and brown sugar. Add the egg and vanilla extract, and beat until smooth.
- In a small mixing bowl, stir together the flour, cocoa powder, baking soda and salt. Add to the wet ingredients, and stir until just barely combined. Fold in 1/3 cup each of the white and milk chocolate chips.
- Press the dough into the prepared pan, and sprinkle with the remaining white and milk chocolate chips. Bake in preheated oven for 20-25 minutes, or until the edges are set and the middle is slightly puffed. Let cool in the pan on a wire rack for 1 hour, then gently lift out using the parchment and cut into bars. Store in an airtight container until ready to serve.
- Category: Dessert