Creating memories in the kitchen...One meal at a time.

Monday, April 6, 2009


I just purchased The Best New Recipes by Cook's Illustrated. It got rave reviews on Amazon and I wanted something with some good classic recipes. I was feeling the cookie urge Saturday night and decided to make these. They have a distinct buttery taste from the butter (obviously) and the fact that it is made with only brown sugar. I loved the fact that they had both white and semi sweet chocolate chips but you could use only semi sweet if that is what you have on hand. The original recipe called for toasted pecans ,which would have been delicious, but I didn't feel like waiting for them to toast. They also came out of the pan beautifully and were really chewy. Make sure not to overbake them because they will dry out and turn hard . Start checking a couple of minutes before they are done.

from The New Best Recipe

1 1/2 c. (7 1/2 oz.) unbleached all purpose flour

1 tsp baking powder

1/2 tsp. salt

12 tablespoons unsalted butter (1 1/2 sticks) melted and cooled

1 1/2 cups (10 1/2 oz) light brown sugar

2 eggs

1 1/2 tsp vanilla extract

1/2 cup semi sweet chocolate chips

1/2 c white chocolate chips

1 cup pecans, toasted and coarsely chopped


1. Adjust oven rack to middle position; heat oven to 350 degrees. Spread nuts on large rimmed baking sheet and bake until deep golden brown, 10 to 15 minutes. Transfer nuts to cutting board to cool; chop coarsely and set aside.
2. While nuts toast, cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of baking pan in same manner, perpendicular to first sheet (if using extra-wide foil, fold second sheet lengthwise to 12-inch width). Spray foil-lined pan with nonstick cooking spray.
3. Whisk flour, baking powder, and salt together in medium bowl; set aside.
4. Whisk melted butter and brown sugar together in medium bowl until combined. Add eggs and vanilla and mix well. Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not overmix. Fold in chocolate and nuts and turn batter into prepared pan, smoothing top with rubber spatula.
5. Bake until top is shiny, cracked, and light golden brown, 22 to 25 minutes; do not overbake. Cool on wire rack to room temperature. Remove bars from pan by lifting foil overhang and transfer to cutting board. Cut into 2-inch squares and serve.

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