Chocolate Chip Cookie Bar
This may not be healthy, but boy oh boy is it delicious. If you find yourself asking why, let me tell you why. This recipe is essentially my favorite brownie recipe getting a big delicious hug from my favorite cookie recipe. Yeah. Delicious. I made three in a matter of hours not because I had to keep revising the recipe, but because people kept eating it!
The story behind this recipe goes something like this: an adorable foodie friend of mine – we’ll call him Caleb… because that’s his name – enlightened me to a delicious concoction one of his professors prepares each semester for kids as they feverishly approach a meltdown in the throws of finals – who wouldn’t want a delicious sweet tweet then. Since he is currently attending my alma mater I had no choice but to trust this young Longhorn’s tastebuds. He sent me the recipe and while I was excited, I was also a bit appalled at the number of boxed, canned, jarred, and preprocessed ingredients in it. Being the food snob I am, I agreed to redevelop the recipe using all natural ingredients, making it completely from scratch.
So I did and it was awesome. You should try it. It may look like a lot of steps but it is actually quite easy. This is definitely a bad-day fixing, breakup remedying, diet-breaking worthy, sweet-tooth satiating, wonder of a treat. It’s not really fall related but then again it’s delicious… so who cares.
- Cookie Part
- 2 ounces unsalted butter, room temp.
- 2 ounces almond butter (can sub. peanut butter or any other nut butter)
- 3 ounces brown sugar
- 3 ounces sugar
- 1 egg
- 1 teaspoon vanilla extract
- 7 ounces flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Brownie Part
- 2 ounces unsalted butter
- 3¾ ounces sugar
- 1 ounce unsweetened cocoa
- ¼ teaspoon vanilla
- ¼ teaspoon salt
- 1 egg
- 3 ounces chocolate, chopped (or chocolate chunks/chips)
- 1 ounce flour
- Preheat the oven to 350°F. Line an 8x8 pan with parchment paper - up the sides too.
- Mix the butter and sugar together until thoroughly mixed. Add the almond butter and mix in well.
- Add the egg and vanilla and mix in well.
- Add the flour, baking soda and salt and mix until the batter forms - it will be crumbly.
- Set the cookie portion aside.
- Over a bain marie in a glass or metal bowl, melt the butter.
- Once the butter is melted, add the sugar and cocoa and mix well. The mixture will look grainy.
- Remove the bowl from the heat and allow the mixture to cool slightly.
- Add the vanilla and salt and mix in.
- Add the egg and mix in well - until completely blended together.
- Add the chocolate chunks and the flour and mix in well. Set aside.
- Place ⅔ of the cookie mixture in the lined pan. Spread the mixture out so it makes an even layer on the bottom. Create a ½” tall lip around the edges - this will help hold in the chocolate portion.
- Add all of the brownie mixture and spread it out evenly, leaving a little gap around the edges.
- Crumble the remaining cookie mixture on top of the brownie mixture.
- Bake for 18-24 minutes until the top is golden and a the center doesn't jiggle too much. A tooth pick inserted in the cookie-only portion around the outside should come out clean, and if inserted in the center should come out with no cookie bits but a little brownie crumbs is ok.
- Let cool in the pan before removing to a plate.