When I make a version of chocolate chip cookies, and there’s no vanilla in the recipe, I’m immediately weary. Why? I’m an amateur baker – shouldn’t I trust the professionals?
This time, I do. I trust Damon Lee Fowler and his guide New Southern Baking.
These prep in no time. Ok, maybe 5-10 minutes. No recipe modifications or adjustments needed.
Why is this recipe beautiful?
- The bars are delicious.
- You don’t have to remember to take butter out of the fridge (“softened”); it uses melted butter.
- In the time it takes to pre-heat your oven, the bars are prepped and ready to go in.
I should stress that these are not your standard “chocolate chip cookie bars”. They have rich, brownie-like texture and a depth of flavor from brown sugar/toasted pecan combination that’s not found in a basic toll-house.
Try these! You probably have everything you need in your cupboard, right now…