We fell asleep to rain and woke up to… rain; There’s still a novelty to the persistent precipitation in our new locale (though ask me in a few weeks…). A gentle drizzle continued to fall in the background as I brewed a big pot of coffee and busied myself with a morning of recipe testing.
I spend a good chunk of my work days in the kitchen, the pup underfoot, developing recipes, photographing ingredients and dishes, and of course cooking regular meals for the Honey and me. It’s my very favorite place. Today was no different.
Only today, by early afternoon, I had almost nothing to show for my efforts. I had over-proofed a batch of cinnamon roll dough, and was still struggling to perfect a new pumpkin ice cream recipe. Then the pup, normally happy at my feet or pressed against the warm stove, but today full of anxious, rain-induced excess energy, licked a chicken recipe mid-shoot.
I needed a cookie. A chocolate chip cookie.
With the kitchen a disaster, and my sheet pans and silpats in use, I opted for a simpler version: chocolate chip cookie bars. Or would you call these blondies? Either way, they’re the sort of simple, tried-and-true dessert that are easy to whip up in a snap, and perfect for rainy afternoons.
Be sure to also try these chocolate chip goodies:
- Chewy dark chocolate cranberry oatmeal cookies
- Chocolate chip pumpkin bread
- Chocolate chip banana muffins
- 1–1/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp fine grain sea salt
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup (packed) light brown sugar
- 1 tsp pure vanilla extract
- 1 large egg
- 1/2 tsp ground cinnamon
- 3/4 cups semi-sweet chocolate chips, divided
- Preheat the oven to 350 degrees F. Spray a 8×8-inch baking pan with cooking spray or grease with butter. Set aside.
- Sift together the flour, baking powder and salt. Set aside.
- In a stand-up mixer fitted with the paddle attachment, mix together the melted butter and brown sugar on medium speed until smooth and creamy. Add the vanilla, followed by the egg, and mix until completely combined, and the mixture has slightly lightened in color, about 30 seconds.
- Turn the mixer down to low, and add the cinnamon, followed by the flour mixture. Mix until just combined, scraping down the sides of the bowl with a spatula, as needed. Mix in 1/2 cup of the chocolate chips.
- Turn the dough out into the prepared baking pan, using a spatula to even out the top and smooth the dough into the corners. Sprinkle the remaining 1/4 cup of chocolate chips on top, and bake until the top is golden brown and the cookie bars are cooked through, about 20-25 minutes. Let the cookie bars cool in the pan before slicing. Serve warm.
- Serving Size: 1 Bar
- Calories: 253
- Sugar: 24g
- Fat: 12g
- Carbohydrates: 35g
- Protein: 2g