Chewy Chocolate Chip Cookie Bars
When I started baking professionally, whenever a recipe called for chocolate, we grabbed whatever chocolate we could get in bulk, lopped off a chunk, and used that. At the time, there wasn’t much consciousness about chocolate and all the differences that there are today. (I know, I sound like a dinosaur!) Often “European” chocolates were talked about as being of the best quality. But when I started at…
