Cookie bars obviously one of my baking obsessions.
I've made countless varieties and don't plan on stopping anytime soon.
I haven't made a chocolate version--say what?
So I took the version that I use all the time, Jacques Torres version and tweaked it a bit to
make it a chocolate--a double chocolate version.
It came out perfect.
And the same rule of thumb applies to this as it does the original version: the longer the dough sits in the fridge to "marinate" the better the flavor. The process is almost like a souring process, but in a good way; think of if you were to add a hint of buttermilk to a chocolate chip cookie recipe--a nice gentle, sour/twangy flavor in the background. So good.
And I'm willing to bet if you find a higher cacao chocolate powder it would be even better.
I used a run of the mill chocolate powder: Ghiradelli, but would love to try it with something better/higher cacao.
Yes, this does look like a brownie, kind of tastes like it too, but very light and far more crisp than a brownie.
For me, this raw version is perfectly fine.
After baking, it truly needs a couple hours to firm up/set up.
(loosely based on jacques torres infamous cc cookie recipe)