If you’ve visited here before, you already know our house is well-stocked with favorites: chicken (often), steak, bacon, rice, chocolate and — of course — chocolate chip cookies.
If Mr. How Sweet could eat only one food forever, it would probably be steak. His second favorite? Chocolate chip cookies, without a doubt.
And if he were really lucky, he’d be standing at the sink, shoveling cookies in and washing them down with Diet Coke.
But there’s a limit to how many cookies one person can eat — and believe me, I can eat a lot. So I decided to change things up gently. Instead of cookies, I baked a cake that tastes like a chocolate chip cookie.
I topped it with a slightly salty chocolate glaze, because I’m obsessed with chocolate and sea salt — it’s one of my favorite flavor combinations.
I might have developed that taste early. I used to chase a Snickers with Pringles courtesy of Mother Lovett’s snack cupboard — a strange but effective pairing that started my love of sweet-and-salty combinations.
I asked Mr. How Sweet what he thought of these cake bars. His response was enthusiastic and colorful — not all of it suitable for a family-friendly blog — but he did note they don’t exactly taste like cake and they aren’t quite cookies either. They’re gooey, almost pastry-like, and undeniably delicious.
Clearly they were a hit: by 10 p.m. on Saturday night the pan was empty. Ten hours after baking, and not a single piece remained. We had no guests and no pets to blame — just two people with surprisingly deep appetites.
So I suppose I can lay the blame at Mr. How Sweet’s feet.
Chocolate Chip Cake Bars
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Ingredients
- 6 tablespoons butter, softened
- 3/4 cup packed brown sugar
- 1/2 cup white sugar
- 3 eggs
- 2 1/4 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup milk, I used vanilla almond milk
- 2 teaspoons vanilla extract
- 1 cup chocolate chips
Salted Chocolate Glaze
- Salted Chocolate Glaze
- 8 ounce high-quality chocolate
- 1/4 teaspoon sea salt, or more if you’d like
Instructions
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Preheat oven to 350°F. In the bowl of an electric mixer, cream the butter with the brown and white sugars. Add the vanilla, then add the eggs one at a time. In a separate bowl, whisk together the flour, baking powder and salt. Add half of the dry ingredients to the butter mixture, then the milk, and finish with the remaining dry ingredients. Toss the chocolate chips with a little flour, then fold them into the batter.
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Spray a 13 x 9-inch pan with non-stick spray, line it with parchment and spray again. Pour the batter into the pan and spread evenly. Bake for 35–45 minutes, or until a knife inserted in the center comes out clean.
Salted Chocolate Glaze
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Melt the chocolate in a double boiler or microwave (30-second increments), stirring until smooth. Stir in the sea salt and pour the glaze over the cooled cake bars.
Notes
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