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I'll never forget the time that my great grandmother showed up with a pan of chocolate chip bar cookies. Her regular cookies were good, but these chewy morsels were hard to beat. I thought this invention of hers was genius, and begged her to always bake her cookies that way. It wasn't until years later when I saw a recipe on the back of the package of chips that I realized that these weren't her special creation, she was just trying out a new recipe.
One of the best things about bar cookies is that you can pretty much spread any drop cookie into a pan and bake them as one giant cookie. The edges bake up firm and crispy while the center remains moist and a little underdone.
In the mood for a chocolate cookie but not up for scooping, I reworked the ingredient amounts of a favorite cookie so that it fit a 9-inch square pan. Not too shallow, not too deep, and chock full of chocolate chips, nuts, and white chocolate chips, I might not go back to my old recipe again.
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About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore working on her new baking cookbook, and as a recipe developer for HungryGoWhere Singapore. Check out her blog: shophousecook.com . Follow Yvonne on Twitter.
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