Appalachian Chocolate Cookie Bars
I’ve told you that I work at Willy Wonka’s wonderland, right? Right. Well that has its perks, of course. The chocolate company that I work for makes some A- MAZ-ING chocolate and I recently couldn’t help but order a couple of pounds of Appalachian discs (so.good.) for “baking.” The secret to the best baking is to keep the bag open so you can snack on as many as you put into the cookies. Yes, I wisely ordered twice as much as I thought I would use and you would be wise to do the same.
I had the best guests in the world visiting from home last weekend. I raced home from work on Friday and ran around like crazy cleaning my tiny home before they arrived. I needed something quick to throw into the oven for dessert and I had just purchased these AWESOME chocolate discs from work. The best loudspeaker high quality chocolate is…well, there are lots, I guess. I chose the old stand bye, chocolate chip cookies. Sort of. Much faster and much better to showcase great chocolate. Yes, high quality chocolate is important here. It’s also very, very worth it. And basically, you should make this for your guests too.
- 2 cups all purpose flour
- 2 tsp baking soda
- 1 cup brown sugar
- 1 cup butter, softened
- 1 tsp salt
- 2 tsp vanilla
- 2 eggs
- 2 cups good quality chocolate (chips, discs, chopped bars…whatever suits your fancy)
Preheat the oven to 300F and grease and flour an 8X11 baking dish.
Cream the butter and sugar together until light and fluffy.
Add the eggs, one at a time, beating after each addition. Add the vanilla.
Combine the flour, baking soda and salt.
Add to the butter mixture and beat enough to just barely combine.
Gently stir in the chocolate and place the dough in the dish, pushing it around so it fills in the corners.
(I sprinkled the top with raw sugar and coarsely ground sea salt. This was a good idea.)
Bake for about 20 minutes or until a toothpick inserted into the center comes out clean.