Wednesday, September 23, 2009

Ruth Wakefield's Chocolate Chip Cookie Bars

I'm starting to think it might be appropriate to change the name of my blog from For the Love of Bread to For the Love of Cookies. It seems to be that's all I've been making these days. I've been meaning to make bread, I just haven't gotten around to it. Even though I love it and enjoy it so much, it's just far more time consuming than say, these Chocolate Chip Cookie Bars. M, the director of SFW had told me that I had better bring baked goods to our next staff meeting. But seeing as how I had hung out with S all day and walked in minutes before the meeting, these bars weren't yet ready for eating. At that point it was just batter chilling in the fridge. She was disappointed but I made up for it by bringing her a plate fresh from the oven a couple hours later. She practically lunged for them when she saw them. And consumed almost the whole plate. Truthfully, these were actually delicious. I didnt have time to let them chill in the fridge for two days or even a full one but six hours I felt was enough to make these the most awesome bars ever. Like the Vintage Butterscotch Bars, these are easy to make in just one pan. They look perfect too. They turned out nice and chewy with ooey gooey melted chocolate. This pan feeds alot, but cut them smaller if you prefer to ensure that everyone gets a bit. I'm not going to lie, making these was in part an effort to teach the girls the difference between brownies, blondies and chocolate chip cookie bars. They think I'm nuts but rest assured by the end of this year, they will all be baking whizzes. At least in the knowledge department.

Ruth Wakefield's Chocolate Chip Cookie Bars
KAF Cookie Companion

2 3/4 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
2/3 cup margarine or butter
2 1/4 cups brown sugar
3 eggs
2 cups chocolate chips

If you're planning on baking these bars right away, preheat your oven to 350 degrees and line a jelly roll pan with parchment paper. Set aside.

Place the margarine or butter in a saucepan,
and melt over medium heat.
Add the brown sugar,
and stir until thoroughly combined.

Add the eggs one a time,
blend thoroughly after each.
Add the dry ingredients and the chocolate chips,
and stir until until the batter is combined and uniform. If not baking right away, place in the fridge for a few hours until ready to bake. Once ready to bake, pat the batter into the prepared pan. If it is chilled, it might be a bit difficult but just wet your hands and do the best you can.

Bake the bars for 24-26 minutes until the top is shiny and looks like the above photograph. Dont overbake! You dont want dry cookies! A cake tester inserted wont come out clean. Cool before cutting!

1 comment:

Karen Kelly Kiefer said...

I can't wait to make these!
From one baker to another,
I just want to reach out and make a bread connection.
With your love of baking, might you be interested in
helping promote a truly grassroots bread effort
called the Million Bread Bake? We are trying to
inspire the baking of a million breads around the world to honor
our heroes and help those in need by January 1, 2010.
Anyone can do it, anywhere, to any hero or to someone
in need, with any kind of bread. The bread just needs to
be baked from the heart, wrapped with a note of hope,
inspiration or gratitude and then spread! Once you’ve
completed you bread act, just e-mail us at Spread the bread
(info@spreadthebread.org) and we will add your bread
gift to our bread tally. This is the 3rd year we’ve done this and
we have heard from people from all over. Last year
we counted over 700,000 breads spread. You can
learn more about this at www.spreadthebread.org.
Thanks for considering and possibly spreading the word.

Our bread best,
Karen