Blue-Ribbon Chocolate Chip Cookies
Submitted by jingocat
Two doughs, one pan, all the chocolate. Classic chocolate chip cookie dough layered with coconut and topped with cocoa-rich double-chocolate drops baked into bulls-eye cookie bars that are crispy on the edges and chewy in the middle.
YIELD
12 servingsPREP
30 minCOOK
60 minREADY
90 minWhy settle for one cookie dough when you can have two?
These cookie bars start with a buttery chocolate chip base studded with coconut, pressed into a 9×13 pan. Then spoonfuls of a second dough, rich with cocoa powder and even more chocolate chips, get dropped on top in a bulls-eye pattern.
Baked low and slow, they come out with crispy golden edges and a chewy, fudgy center where the two doughs meld together.
The coconut adds a subtle tropical sweetness that plays off all that chocolate without stealing the show.
Variations
- Swap the sweetened coconut for toasted macadamia nuts for a Hawaiian twist.
- Use dark chocolate chips in the cocoa dough and milk chocolate in the base for a contrast of bitter and sweet.
- Add a teaspoon of espresso powder to the double-rich dough to amplify the chocolate flavor.
Kitchen Tips
- Press the base dough evenly into the pan. Thin spots will overbake while thick spots stay underdone.
- Drop the chocolate dough in small, evenly spaced spoonfuls so every slice gets some of both layers.
- Bake until a toothpick comes out clean but don’t go past that. These firm up as they cool.
- Let the bars cool completely in the pan before cutting for the cleanest slices.
Ingredients
Directions
Preheat oven to 300 degrees and grease a 9-by-13-inch glass dish.
First, make the Blue-Ribbon Cookies: In a medium bowl combine flour, soda, and salt.
Mix well with a wire whisk.
In a large bowl blend sugars and butter with an electric mixer.
Scrape sides of bowl, then add eggs and vanilla extract.
Beat at medium speed until light and fluffy.
Add flour mixture and chocolate chips, and mix just until combined.
Press dough evenly into prepared pan and sprinkle with coconut.
Set aside.
Next, make the Double-Rich Cookies: In a medium bowl combine flour, soda, salt and cocoa powder with a wire whisk.
In a large bowl, blend sugars and butter with mixer at medium speed.
Scrape bowl, then add eggs an vanilla, and beat until well Add the flour mixture and chocolate chips, and blend on low. Do not overmix. Drop the double rich dough by rounded teaspoonfuls onto the Blue-Ribbon dough. Evenly space the darker dough on top of the lighter dough to resemble bulls eyes. Bake 50 to 60 minutes, until a toothpick inserted in center comes out clean. Cool and cut.
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