Twelve Days of Cookies: Day Two


Can a simple chocolate chip cookie bar be part of a holiday cookie recipe collection? You bet! But this is one you can use throughout the year.

And it may well be one of the simplest cookies you make. My sister says she thinks it’s the best cookie I’ve ever made — which is saying a lot because I’ve made hundreds, and she’s been around to taste most of them.

What is particularly great about these is the texture: They’re soft like a brownie (OK, a blondie), but with the crispy top like a chocolate chip cookie.

Bonus Baking Tip: When measuring flour, don’t pack it in the measuring cup. Fluff it with a fork. Spoon it into the measuring cup, then use the flat side of the knife to level the top.


Makes 24

Nonstick cooking spray

2 cups plus 2 tablespoons all-purpose flour

1/2 teaspoon table salt

1/2 teaspoon baking soda

12 tablespoons unsalted butter, softened

1 cup packed light brown sugar

1/2 cup granulated sugar

1 large egg

1 large egg yolk

2 teaspoons vanilla extract

1 cup semi-sweet or bittersweet chocolate chips or chunks

1 cup milk chocolate chips

Preheat oven to 325 degrees. Line a 13-by-9-inch pan with foil with enough to overhang the short edges by a couple of inches on both sides. Mist with cooking spray.

Mix flour, salt and baking soda in a bowl.

Beat butter, brown sugar and granulated sugar with a mixer until light and fluffy. Add egg, yolk and vanilla. Mix well. Add dry ingredients. Mix just until combined. Stir in chocolate chips.

Press batter to an even thickness in prepared pan. Bake until top is light golden brown and edges start to pull away from the sides of the pan, about 25 to 30 minutes. Cool completely.

Use foil overhang to remove cookies from pan. Cut into squares. (These can be prepared up to 3 days ahead and stored in an airtight container at room temperature. They can also be frozen up to 1 month.)


Categories: Recipes

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