CHEWY CHOCOLATE CHIP COOKIE BARS

 You are in for a treat today as I share another one of the Cafe Treats baked by Friend Nancy. The Cafe is a corner area in the big welcome area at our church where coffee and hot teas are served. It doesn't say Cafe but it seems like I heard it referred as such when the church was enlarged considerably with a new Worship Center, offices, and Youth area to name some of the areas about five years ago. Before we added onto the facility donuts were offered downstairs in the dining room, but with COVID everything sorta shut down. It has taken awhile to get things going but the Cafe Treats is a start. They are "catching on" and everyone is pleased to see what is available each Sunday.

Right now we are offering nine dozen cookies, mini muffins, or bars. The first few Sundays I made three different treats and brought them. I quickly realized if we were going to get it started back, I couldn't do it just whenever I could. One Sunday when I didn't bring something, I was told people asked where the treats were. My solution? Ask for help and help is what I have gotten.

Three different people each bring a different treat that is nut-free. I have been conscious of a nut-free environment ever since I had grandchildren who had allergies with peanuts and/or tree nuts. Even though I miss the nuts, I know that it is easier to say Nut Free instead of "these" are and "these" aren't especially since I'm not in the Cafe the whole time the treats are out.

These Chewy Chocolate Chip Cookie Bars were made by Nancy as I said and they were very, very popular. She had cut them in 2 x 2 - inch squares as I requested, but I decided to cut them in half since they looked so big. That meant we had 6 dozen instead of 3. That was definitely the best decision I ever made, because all but about ten of them were eaten. I froze the rest to bring out at another time. 

I won't mention who he was, but our youngest pastors came by and got three of them while I was there. I don't know if he came by while I was in Sunday school or worship or not.

I asked Nancy if she used the espresso in the recipe and she said she did. She said she purchased a small bottle of "Starbucks' Espresso Roast Coffee" that comes in very small capsules that worked great. *Nancy also said she omits the flavoring. She also often likes to use a few different kinds of chips, like Salted Caramel Chips along with the chocolate chips but didn't for the ones she brought to church. **She also said the thinks the recipe uses too many chips so reduces the amount more to her liking (about 2-1/2 cups).

They are so easy and faster to make since you don't have to make individual cookies.

RECIPE here.

CHEWY CHOCOLATE CHIP COOKIE BARS

11      tablespoons (1 stick + 3 tablespoons) unsalted butter

2        cups + 2 tablespoons light brown sugar or dark brown sugar, packed

1        teaspoon salt

1        teaspoon vanilla extract

1/4     teaspoon butterscotch flavor or vanilla-butternut flavor, optional * see note above

3        large eggs

2-1/4  teaspoons baking powder

1/2     teaspoon espresso powder, optional

2-3/4  cups unbleached all-purpose flour

3        cups chocolate chips, or a combination of different flavored chips, or chips and nuts **see note above

Preheat the oven to 350 degrees F. Lightly grease a 9 x 13 - inch pan. Set aside.

Melt the butter and stir in the brown sugar. Add the salt, vanilla, and flavor, stirring until well combined.

Allow the mixture to cool slightly (if it is very hot to the touch), then add the eggs one at a time, beating well after each addition. Scrape the sides and bottom of the bowl midway through this process.

Add the baking powder, espresso powder, and flour, stirring to combine.

Stir in the chips or other additions of your choice.

Scoop the batter into the prepared pan, spreading it to the edges with a wet spatula or your wet fingers. Smooth the top as best you can.

Bake the bars for 30 to 32 minutes, until they've risen, and their top is shiny and golden. Bake for the shorter amount of time in a darker pan; the longer time in a light/shiny pan. A cake tester inserted into the center won't come out clean. As long as there is no wet batter showing farther out towards the edges, the bars are done. As they cool, the center will solidify.

Remove the bars from the oven, and use a heatproof spatula to press down the risen edges; this will make the bars with flat, rather than humped tops. Let the bars cool completely before cutting; overnight is best. Once bars are cool, wrap airtight. Store wrapped bars at room temperature for a couple of days.

Tips from King Arthur Bakers:

These bars are very moist indeed just after you've removed them from the oven. You might think they're underbaked; that would be true, if you going to eat them right away. But letting them cool completely (overnight is best) leaves them with wonderfully chewy, moist texture; if you baked them completely through initially, their final texture would be much drier.

Thank you Nancy for treating us with this marvelous treat!