Crinkled Chocolate Chip Cookies
Crunchy and chewy chocolate chip cookies from the New York Times with an intriguing method
Cinnamon, white chocolate and pecans come together in a magical cookie bar that is mixed by hand.
Ingredients
- 2 1/4 cups flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 2 sticks butter, melted
- 1 1/2 cups brown sugar
- 2 eggs
- 1 teaspoons vanilla
- 1 cup pecan halves, toasted
- 12 ounces white chocolate chips
Preparation
Preheat oven to 350°F and line a 9x13x2-inch baking pan with parchment paper, making sure the paper hangs over the sides. Set aside.
In a large bowl, combine flour, baking powder, salt and cinnamon. Set aside. In another bowl, whisk butter and sugar until smooth. Add eggs and vanilla extract and beat until smooth and fluid. Add flour mixture to wet mixture and stir until just combined. Fold in toasted pecans and white chocolate chips.
Pour batter into prepared pan and bake for 30-40 minutes, or until golden and a toothpick inserted into the middle comes out clean. Remove from oven and run a knife around the sides of the pan. Then, using the parchment paper, gently lift the blondies from the pan and transfer to a cooling rack. Once cooled, slice into 24 bars.
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