Cook’s Notes: This excellent version of Chewy Bar Cookies is similar to brownies. They have the flavor of chocolate sandwich cookies, such as Oreos. My co-worker referred to these as “better than Hostess Ding Dongs.” The contrast of dark chocolate batter with white chocolate chips is simply delicious. Makes 32 to 40 bars.
See my list of other suggested bar cookie variations for more ideas.
1 sticks (1/2 cup) unsalted butter, softened
1/2 cup brown sugar, packed
1/2 cup white sugar
2 teaspoons pure vanilla extract
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1-1/2 cups all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder (King Arthur brand Double-Dutch preferred)
1 cup white chocolate chips (vanilla flavored)
Heat the oven to 350 degrees. Lightly coat a 9×13-inch pan with cooking spray.
With an electric mixer, cream together the butter and sugars until smooth. Beat in the vanilla and eggs. Beat in the salt, baking soda, flour, and cocoa powder until just combined. With the mixer on the slowest speed, beat in the white chocolate chips.
Press dough evenly onto the bottom of the pan. (I put on food-safe handling gloves and press it in by hand.) Smooth the top.
Bake for 25 to 30 minutes, until the edges are just the tiniest bit brown. Use a toothpick to check for doneness in the center. Cut into bars.