A friend ate one of these cookies and immediately gushed about how long it's been since she'd had a conga bar (huh?)-which is a cookie-type I hadn't previously heard of. Suffice to say this recipe is basically a classic conga bar, (aka blondie) based on the "NYT Chocolate Chip Cookie" recipe. <br /> <br /> When I don't have both bread flour and cake flour around, I use a different recipe for soft and chewy cookies (that other recipe uses only all-purpose flour and cornstarch). When I do have bread flour and cake flour, this is the soft and chewy cookie to make! I also add cornstarch to these cookies; that is one variation from the NYT cookie recipe. And sometimes I use 1/4 cup less butter, too for a less gooey cookie. <br /> <br />These cookies have a soft center and lightly crunchy outside. I bake them in a 9"x13" jelly roll sheet (eta 12-10-18 AIR BAKE STYLE PAN), and cut them into squares.

Share: