If there’s one lesson sous chef Miriam Garron of our kitchens learned while developing these bar cookie recipes, it would be ‘don’t be afraid to make mistakes’!
Although the self-proclaimed dessert-lover delved into hours of research on baking the perfect bar, Miriam ultimately discovered the key to bar cookie success from an oversight in the kitchen. “The baking soda we bought was in a red can that looked just like baking powder…and so we accidentally used that in testing thinking it was powder!”
Baking soda turned out to be a happy accident that Miriam incorporated into the rest of the recipes. “In my head I was envisioning this perfect shiny surface and golden brown color. And that’s what it was! Baking soda made the cookies rise outwards rather than up for super-density. I never would have gotten that with baking powder.”