A friend from work sent me this recipe in an email that said, “Please make these next.” So I looked at it, and realized I had everything at home to make it, asked the Man of the House to take out my baking bowl (bowl with butter and eggs in it – usually two of each), and made them that very night. I brought them into the office the next day – surprise! They seem to be accepted rather well – that would be understatement since I do not do a lot of chocolate anything. I cut them in bite-sized pieces because that just made a lot of sense.
1 cup (2 sticks) unsalted butter, melted and cooled
1 cup packed brown sugar, only ever have light brown sugar
1/2 cup sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon salt
1 1/2 cups chocolate chips, divided
1 cup crushed salted pretzels, divided – just crush them with your hand, it is easy
2 teaspoons canola oil
Preheat the oven to 350ºF. Line an 8-inch square glass baking dish (Pyrex) with parchment paper, and do the sling thing which will help you get the bars out of the pan. Spray with cooking spray. Over a sheet of waxed paper, sift together flour and salt.
In a stand mixer, mix together the melted butter with the sugar and brown sugar until smooth. Add the eggs, one at a time, and vanilla and mix until combined.
Stir in the dry mix until just incorporated. Stir in 1 cup of the chocolate chips and 1/2 a cup of the crushed pretzels.
Pour the batter into the prepared pan, smoothing the top, then sprinkle the remaining 1/2 cup of crushed pretzels on top, pressing them into the batter. Bake for 35 to 40 minutes until a toothpick inserted comes out clean.
Remove the cookie bites from the oven and allow them to cool completely in the pan and then remove the bites using the parchment sling. Melt the 1/2 cup chips with vegetable oil in the microwave until smooth – for 30 seconds at a time, stirring in between. Drizzle the cookie bars with the melted chocolate and allow them to cool until the chocolate hardens. Cut the cookie bars into bite-sized squares.
Notes: These keep exceptionally well in the fridge, though not necessary. Here in the Gulf Coast, it is warm even in November, so I used that as my insurance as it were.
Next time I will work to make the top layer – pretzels and chocolate – look better, but it was a Thursday night thing this time and the result was still pretty damn tasty. Next time, I my try adding some toasted nuts. I always love nuts with chocolate chip things – bars, cookies, blondies, whatever.
Recipe source: Just a Taste.