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Salted Bourbon Chocolate Chip Bars

12 Jul
Flour stains my jeans, batter is caked in my hair and mixing bowls line the counter. The smell of caramel perfumes my apartment with its intoxicating scent.
Two weeks ago, I moved into a new place. My third move in 7 months. Can you believe I didn’t see my apartment until the day I signed the lease?  It’s true. My mom saw it for me and since I trusted her opinion, I gave her the go ahead.  Best decision I ever made.
 When I moved out of my house when I was eighteen, I lived in four different apartments and none of them felt like mine. It doesn’t matter how many pictures you hang on the walls, or pieces of furniture you cram into the space, it, just doesn’t capture you as a person.  I am glad to report this time was different.  When I walked into my second story walk-up, I knew I was home.  This was where I was supposed to be the whole time.  Yes, it’s not modern, with no dishwasher, microwave or garbage disposal. Nor is the kitchen particularly big with only one counter lining the far wall.  But what it lacks in modern conveniences, it makes up in old world charm.  Hardwood floors span the living room and hallway, crown molding on the 10 feet ceilings and my most favorite feature of all, the checkerboard tile in the kitchen.  At first I was reluctant to start baking until I had a dining room table to work on.  The small counter space doesn’t offer much room for anything.  Nonetheless, my hands itched to create.  So this past Tuesday, I got to work and whipped up a batch of Salted Bourbon Chocolate Chip bars. The bourbon adds a sense of sophistication to an otherwise simple chocolate chip cookie.  Enjoy!

Serves 12

Ingredients 

  • 1 cup dark brown sugar
  • 1/4 cup butter
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 tablespoon vanilla
  • 2 tablespoons bourbon
  • 8 ounces bittersweet chocolate, chopped
  • 1/4 teaspoon fleur de sel or coarse salt

Directions 

Preheat the oven to 325 F. Grease a 8 by 8 inch square pan and line with foil. Set aside.

Heat the brown sugar and butter together over low heat until the sugar is melted. Let cool ( I stuck my saucepan in the refrigerator for about 5 minutes) Whisk the dry ingredients together, and set aside. Beat together the cooled butter mixture with the egg, vanilla, salt, and bourbon. Stir in the flour, and then the chocolate, until just combined. Spread batter in the pan, and bake for 18 minutes, until light golden brown. Sprinkle with fleur de sel or course salt.

Taken from here

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