My friend Kelly and I used to go to her house after middle school and hunt for after-school snacks. We’d usually settle on something nutritious like cheese curls and then move on to dessert: brown sugar and melted better.
Brown sugar and butter is one of my all-time favorite combos. See? I’m a simple girl. Don’t need no new, strange, fancy treats to impress me.
Now I recognize that you can’t just offer brown sugar and butter to guests as a dessert. So let’s take that brown sugary, buttery taste and make it into cookies. Spread some chocolate on top and call it proper.
Beat the brown sugar and butter together. Feel free to take a few finger-licks for old times’ sake.
Add your yolk and beat some more.
Toss in the flour.
Mix by hand until combined.
Spread the dough in a jelly roll pan in a thin, even layer.
Bake for 20 minutes, then sprinkle chocolate chips on top until they get melty.
Spread melted chocolate chips in an even-ish choco layer.
Cut into squares to serve.
Makes about 20 squares
1 cup butter, room temperature
1 cup brown sugar, packed
1 egg yolk
1 cup all-purpose flour
3/4 cup chocolate chips (I prefer milk chocolate)
Preheat oven to 350 degrees F. Cream butter and sugar together until light and fluffy, about 4 to 5 minutes. Add egg yolk and beat until combined, 1 minute. Add flour and mix by hand until combined. Spread dough in an even layer in an ungreased jelly roll pan. (The dough will be in a very thin layer, so be patient getting it into the whole pan evenly and into all of the corners.) Bake for 20 minutes until medium golden brown. (The dough will be bubbly.)
Remove from oven and sprinkle chocolate chips on top. Wait a few minutes until the chocolate is melty, then spread around evenly (and gently) with a knife or spatula. Cut into bars to serve.
Adapted from What’s Cooking