Happy Pub Day, Ella Quittner! I’ve been counting down to the release of Obsessed with the Best since she first announced she was writing it. A year or two ago, she shared a work-in-progress recipe online for her Gooey Malted Cookie Dough Chocolate Chunk Bars – I screenshotted it, added it to my recipe bucket list, and then spent the next couple of years intending to make it before finally doing so a few weeks ago.
One bite, and all I could ask myself was why it took me so long to make them! These might be my new favorite cookie bars.
Crisp, chewy edges give way to a center that’s akin to warm cookie dough, which is my absolute dream. They’re dotted with milk and dark chocolate, but it’s the malted milk that takes them to the next level, adding this amazing complexity, chew, and depth that’s hard to put your finger on but impossible to stop eating.
They need a good chill in the fridge to slice cleanly, but I also love Ella’s suggestion to serve them as a scooped, warm dessert!
Of course, we had to rewarm the squares and pile on a big scoop of vanilla ice cream. We polished off the pan, and all I can think about is the next time we’ll make these.
Congrats again, Ella! I’m hoping the blizzard didn’t delay my copy … I cannot wait to dig into the rest of the book. And lucky for all of you, she shared this recipe with Food & Wine, so go out and get baking!
Book: Obsessed with the Best, page ?
Rating: 5/5
How Easy Is That – Skill Level: Easy
How Easy Is That – Time Involved: 1 hour 20 minutes
Store-Bought Is Fine: malted milk
Recipe on Food&Wine.com
