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Another Bernard cookie recipe? Yes, I admit it, I have my regressive phase, but I can’t resist in front of these little cakes. I promise, this is the last cookie recipe for a little while (barring force majeure!). These “choc chip bars” are more like “blondies”, those brownies without chocolate. The dough, instead of being cooked in dumplings, is cooked in a dish and then cut into pieces. Of course, it can be made into classic cookies, but baked in the dish, it will appeal to lovers of not overcooked dough. I’ve kept this recipe for 20 years, since an American family I was staying with for a language course gave it to me. Keep it in a corner, because these choc chip bars are sure to delight!
Recipe for “choc cJhip bars”:
-200g of blond or brown vergeoise
-160g of sugar
-2 large eggs
-1 teaspoon of liquid vanilla
-190g of melted soft butter
-380g of flour
-1 teaspoon of baking soda
-1/2 teaspoon salt
300g of chocolate chips at milk, dark or a mixture of both!
In a bowl, mix eggs, salt, white sugar, vergeoise and vanilla.
Add the melted butter and mix well.
In a separate bowl, combine flour and baking soda.
Add the flour to the egg mixture all at once and mix well.
Finally add the chocolate chips.
The dough is ready! Phew! Too hard…!
Fill a 30X30cm pan with parchment paper (once in one direction and once in the other) then add the dough. In the photo below, it’s a 20X20 pan, so I put less dough in the pan and baked the rest in balls, like classic cookies.
Put the dough in the pan and flatten well with the tip of a spoon.
Bake for 35 minutes at 150-160°C.
When it is cooked, let it cool and unmould.
Cut into square pieces and scatter around enraged children.
