Have I mentioned that I’m a lazy baker… always looking for shortcuts? Oh yeah, I guess I have.
That’s why I’m totally a fan of bar cookies. No chilling the dough, no need for multiple baking pans, no rotating pans halfway through baking… they are so much easier. And I think you can convert pretty much any cookie recipe into bar cookies.
When I was young my mom always made two batches of cookies: chocolate chip for us kids and butterscotch chip for my dad because he wasn’t fond of chocolate. Go figure. So I always think of my dad when I make blondies.
Check out Emily’s recipe for the instructions. Here are the measurement conversions.
1¼ cups (150g) All-purpose Flour
1 Tablespoon Cinnamon (or to taste)
2 teaspoons Cornstarch
1 teaspoon Baking Soda
1/4 teaspoon Salt
1/2 cup (113g) Unsalted Butter, melted & cooled
2/3 cup (142g) Brown Sugar, Packed
1/3 cup (66g) Granulated Sugar
2 teaspoons Vanilla Extract
1½ cups (270g) Cinnamon Chips (I used mini)
1/2 cup (85g) Semisweet Chocolate Chips
8″ x 8″ (20 x 20cm)
Please check out the September 2014 issue of the magazine.
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