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Categories:Viewed: 28 - Published at: 9 years ago
Ingredients
- 2 cups flour (plus 2 T. more)
- 34 cup cocoa
- 1 teaspoon baking soda
- 12 teaspoon salt
- 1 14 cups butter
- 2 cups sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 (8 ounce) package cream cheese, softened
- 12 cup powdered sugar
- 1 egg
- 12 teaspoon vanilla
Method
- Spray a 13x9 pan, line with parchment paper (overhang by 2-inches & spray that part too); set aside.
- Sift dry "cookie layer" ingredients into a large bowl.
- Cream butter and sugar in another bowl; add eggs and vanilla; beat until smooth, scraping occasionally.
- Reduce speed, add flour mixture; increase mixer speed to medium, beat until well-mixed.
- Reserve 1 CUP dough (cover & chill).
- Press remaining dough in prepapred pan; chill for 30 minutes.
- Preheat oven, then bake cookie dough in pan; edges will puff, base is set (about 25 minutes); cool on a wire rack.
- If the oven is off, please preheat again to 325 for the next step.
- Mix cream cheese ingredients in a mixing bowl.
- Spread over cooled cookie dough; crumble reserved dough on top of cheese layer.
- Bake until cream cheese is set (25-30 minutes).
- Cool on wire rack; lift out using overhanging parchment paper.
- Cut into 24 squares for nibbles of goodness OR larger for bake sale goodies.
- Store in covered container in fridge.
