Happy International Baking Day: Try This Easy Recipe with Strucket Teenie!

Happy International Baking Day: Try This Easy Recipe with Strucket Teenie!

Ancient Grain Hearty Soup with Strucket Teenie Reading Happy International Baking Day: Try This Easy Recipe with Strucket Teenie! 2 minutes

Today, on International Baking Day, let's make baking even easier with your Teenie. Whip up a batch of Egg Yolk Chocolate Chip Cookie Bars and turn baking into a therapeutic delight that the whole family will love.

Ingredients


1 cup plant-based butter, softened
1 cup light brown sugar, packed
1/2 cup white granulated sugar
5 large egg yolks
2 tsp vanilla extract
3/4 tsp baking soda
3/4 tsp baking powder
1 tsp salt
2 1/2 cup all-purpose flour
2 cups chocolate chips, divided
Flakey sea salt to sprinkle (optional)

Directions


Step 1

Preheat your oven to 175°C (350°F) and prepare a 22x33 cm (9x13”) baking pan with non-stick spray and parchment paper.

Step 2

In a large bowl, beat together the softened butter and sugars until combined and fluffy. Separate 5 egg yolks using your Teenie with Juicer. Beat in the egg yolks and vanilla extract, followed by the baking soda, baking powder, and salt.

Step 3

Add the flour and use a large spoon or spatula to mix the dough together. Stir in 2 cups of the chocolate chips (reserving the rest for topping).

Step 4

Spoon the dough into your prepared baking pan, spreading it evenly and gently flattening it. Sprinkle the remaining some chocolate chips on top and press them into the dough.

Step 5

Bake the bars at 175°C (350°F) for 25-30 minutes, or until the edges are lightly browned and the center is set.

Step 6

Allow the bars to cool completely in the pan on a cooling rack. Once cooled, slice into rectangles or squares, sprinkle with flakey sea salt if desired, and enjoy!

 

Original recipe from sugaredandstirred.com