It seems like it's time for a cookie break.
When I start pining for a chocolate chip cookie, this is the one I want. Which is lucky for me because it's an easy recipe, one that produces a slight sugar crust, which is basically an envelope for some pillowey, chocolate- and vanilla-laced half-inch-thick sweet spot chocolate-chip-cookie action. The recipe originally came from the America's Test Kitchen mavens (Melted butter? An egg and a yolk?); my only real modification is to press it into a 9x13 pan rather than roll them into balls.
I never thought I'd turn into this type of person, but what makes these cookies dangerously easy is a scale. You do have to do some math that requires adding fractions. Otherwise just dump the sugar and the flour directly into the mixing bowls, and your only dirty dishes will be a whisk, spatula, mixing bowl, a 1/2 t measuring spoon, and the dish you melt the butter in.
Sweetspot Cookie Bars
Preheat oven to 325 degrees.
- 6 oz butter (12 T), melted and then cooled slightly
- 7 oz light brown sugar (1 cup)
- 3-1/2 oz sugar (1/2 cup)
- 1 egg + 1 egg yolk
- 2 t vanilla
- 10-5/8 oz flour (2 cups + 2 T)
- 1/2 t baking soda
- 1/2 t salt
- 1 cup milk chocolate chips
- 1/2 cup coarsely chopped toasted pecans or walnuts (optional!)
Whisk the butter into the sugars, mixing well. Add the egg, yolk, and vanilla, again mixing well. In separate bowl, combine the flour, soda, and salt, and then stir this mixture into the butter-sugar mixture until just combined. Stir in chocolate chips and pecans. Press into a rectangular 13x9 Pyrex dish. Cook for 25-30 minutes, until puffed up and golden brown in the center. Allow to cool for at least a half hour before slicing into bars.