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Ingredients
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Chocolate Chip Cookies (approx. 12 pcs)
Lemon Bars (approx. 12 pcs)
Brownie Bars (approx. 16 pcs)
Method
Chocolate Chip Cookies (approx. 12 pcs)
- 1
Prepare
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- 2
Dry ingredients
In a medium bowl whisk together 1.75 cups flour, 0.5 tsp baking soda and 0.5 tsp salt. Set aside.
- 3
Cream butter and sugars
In a large bowl or stand mixer bowl, beat 0.75 cup softened unsalted butter with 0.5 cup granulated sugar and 0.5 cup packed light brown sugar until light and fluffy, about 2–3 minutes.
- 4
Add egg and vanilla
Beat in 1 large egg and 1 tsp vanilla extract until combined.
- 5
Combine and fold
Gradually add dry ingredients to the butter mixture and mix until just combined. Fold in 1.5 cups semisweet chocolate chips with a spatula.
- 6
Portion and bake
Scoop dough by tablespoonfuls (or 1.5" cookie scoop) onto prepared baking sheets, spacing 2 inches apart. Bake 9–12 minutes until edges are set and centers are lightly golden. Rotate pans halfway through if needed.
- 7
Cool
Allow cookies to cool on baking sheet 5 minutes, then transfer to a wire rack to cool completely. Make remaining batches as needed.
Lemon Bars (approx. 12 pcs)
- 8
Prepare
Preheat oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper leaving an overhang for easy removal, or lightly grease the pan.
- 9
Make crust
In a medium bowl combine 1.25 cups all-purpose flour (for crust) and 0.33 cup granulated sugar. Cut in 0.5 cup cold cubed unsalted butter with a pastry cutter or two forks until mixture resembles coarse crumbs. Press evenly into the bottom of the prepared pan.
- 10
Par-bake crust
Bake crust 15–18 minutes until very lightly golden at the edges. Remove from oven and set aside while preparing filling. Reduce oven temperature to 325°F (163°C) if desired for filling.
- 11
Prepare filling
In a bowl whisk together 1 cup all-purpose flour (for filling) and 1 cup granulated sugar. Add 3 large eggs, 0.75 cup fresh lemon juice and 1 tbsp lemon zest; whisk until smooth and fully combined.
- 12
Bake bars
Pour lemon filling over the warm crust and return to the oven. Bake 20–25 minutes, or until filling is set and no longer jiggly in the center.
- 13
Brownie Bars (approx. 16 pcs)
- 14
Prepare
Preheat oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper leaving an overhang or lightly grease the pan.
- 15
Melt chocolate and butter
In a heatproof bowl set over (or above) simmering water (double boiler) or in 30-second bursts in the microwave, melt 0.75 cup unsalted butter and 1 cup semisweet chocolate together until smooth. If using microwave, stir between intervals to prevent scorching.
- 16
Mix sugar and eggs
Remove chocolate-butter mixture from heat. Stir in 1.5 cups granulated sugar until combined. Add 3 large eggs, one at a time, stirring well after each addition, then stir in 2 tsp vanilla extract.
- 17
Add dry ingredients
Whisk together 0.75 cup all-purpose flour, 0.5 cup unsweetened cocoa powder and 0.25 tsp salt. Fold the dry mixture into the chocolate mixture until just combined. If using, fold in 0.5 cup chopped walnuts.
- 18
Bake
Pour batter into prepared pan and smooth the top. Bake 22–28 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (avoid overbaking for fudgy brownies).
- 19
