That same weekend my sister's mother-in-law came for a visit. Miss Susan is an incredibly nice lady who happens to make bangin' chow mein. I'd show you a picture of it, but I was too busy eating it. No joke, 4 bowls in 2 days. The beef gets a little marinade-time with what we call Happy Cow Sauce. I have no idea what the real name is because I can't read Chinese. I have a jar of it my sister gave to me, so I'll make some chow mein soon for you guys. The Happy Cow Sauce gives a bit of spice to the beef, which takes on a caramelized quality during cooking that flavors the noodles. Then you have bell peppers, onions, and carrots for even more flavor. I might be obsessed.
Now for the chocolate. I had a hankering for a chocolate cookie, and I had some chocolate chips that needed to be used. Thus the triple chocolate chunk cookie bar was born.
In a separate bowl, whisk together the flour, baking soda, and salt.
This just begs for a glass of red wine.
Triple Chocolate Chunk Cookie Bars (makes 16)
Adapted from The Food Network
2 1/4 c all-purpose flour
1 tsp salt
1 tsp baking soda
2 sticks unsalted butter, softened
1 c granulated sugar
1 c brown sugar
2 large eggs
1 tbs vanilla extract
1/2 c unsweetened cocoa powder
8 oz. white chocolate chips
4 oz. semi-sweet chocolate chips
2 oz. Ghiradelli 60% Cacao Bittersweet Chocolate bar
- Preheat oven to 375º.
- Whisk together flour, salt, and baking soda in medium bowl.
- Cream together butter and sugars until fluffy. Add eggs one at a time and beat until just combined. Sift cocoa powder over wet ingredients and beat to combine. Stir in vanilla extract.
- Add half of flour mixture and beat until just combined. Add the rest and mix until just combined.
- Chop chocolate bar into small sized pieces. Stir both chocolate chips and chocolate bar pieces into cookie batter.
- Spoon batter into a greased 9x9 pan and spread evenly. Bake 20-25 minutes or until toothpick comes out clean. Cut into squares when cooled.