Sunday, January 30, 2011

Cook's Illustrated


Makes 24 (2-inch) square cookies. Published May 1, 2006.

You can substitute white, milk chocolate, or peanut butter chips for the semi- or bittersweet chips called for in the recipe. In addition to chips, you can flavor the dough with 1 cup of nuts, raisins, or shredded coconut.

2 1/8cups bleached all-purpose flour (10 1/2 ounces)
1/2teaspoon table salt
1/2teaspoon baking soda
12tablespoons unsalted butter (1 1/2 sticks), melted and cooled slightly
1cup light brown sugar (7 ounces)
1/2cup granulated sugar (3 1/2 ounces)
1large egg
1large egg yolk
2teaspoons vanilla extract
2cups chocolate chips or chunks (semi or bittersweet)


  1. 1. Heat oven to 325 degrees. Adjust oven rack to lower-middle position. Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of baking pan in same manner, perpendicular to first sheet (if using extra-wide foil, fold second sheet lengthwise to 12-inch width). Spray foil-lined pan with nonstick cooking spray.

  2. 2. Mix flour, salt, and baking soda together in medium bowl; set aside.

  3. 3. Whisk melted butter and sugars in medium large bowl until combined. Add egg, egg yolk, and vanilla and mix well. Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not overmix. Fold in chips and turn batter into prepared pan, smoothing top with spatula.

  4. 4. Bake until top is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 27 to 30 minutes. Cool on wire rack to room temperature. Remove bars from pan by lifting foil overhang and transfer to cutting board. Cut into 2-inch squares and serve.


Lining and Lifting

1. Line the baking pan with two sheets of foil placed perpendicular.

2. Use the foil handles to lift the cooked brownies or bar cookies from the pan.

America's Test Kitchen

America’s Test Kitchen is a 2,500-square-foot kitchen located just outside of Boston. It is the home of Cook’s Country and Cook’s Illustrated magazines and is the workday destination for more than three dozen test cooks, editors, and cookware specialists. Our mission is to test recipes until we understand how and why they work and arrive at the best version. We also test kitchen equipment and supermarket ingredients in search of brands that offer the best value and performance. You can watch us work by tuning in to America’s Test Kitchen ( on public television.

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