Ingredients

COOKIE BASE:
½ cup unsalted butter , at room temperature (113 grams)
¾ cup granulated sugar (150 grams)
1 large egg
¼ cup whole milk (60 ml)
1 ½ cup all-purpose flour (188 grams)
1 teaspoon cream of tartar
½ teaspoon baking soda
¼ teaspoon salt
GOOEY LAYER:
¼ cup light corn syrup (60 ml)
¼ cup whole milk (60 ml)
1 tablespoon vanilla extract
¾ cup unsalted butter , at room temperature (170 grams)
1 cup granulated sugar (200 grams)
1 large egg
¼ teaspoon salt
1 cup all-purpose flour (125 grams)
TOPPING:
2 tablespoons granulated sugar
1 ½ teaspoon ground cinnamon

Instructions

1.TO MAKE THE COOKIE BASE:
2.Preheat oven to 350°F and line a 9x13 inch baking pan with parchment paper with a 2-inch overhang.
3.In a large bowl, combine the flour, cream of tartar, baking soda, and salt. In the bowl of a stand mixer fitted with a paddle attachment or a bowl with a hand-held mixer, beat the butter and sugar on medium high speed until pale and creamy.
4.Add the egg, mixing until incorporated. Add the flour mixture in two additions, alternating with the milk, and mix just until combined. Spread batter into the bottom of the prepared baking pan.
5.TO MAKE THE GOOEY LAYER:
6.In a small bowl, whisk together the corn syrup, milk, and vanilla. In the bowl of a stand mixer fitted with a paddle attachment or a bowl with a hand-held mixer, beat the butter and sugar on medium high speed until pale and creamy.
7.Add the egg, mixing until incorporated, followed by the salt. Add the flour in three additions, alternating with the milk mixture, starting and ending with the flour. Spread the batter evenly over the cookie base in the baking dish.
8.TO MAKE THE TOPPING:
9.In a small bowl, combine the sugar and ground cinnamon to make the topping. Sprinkle evenly over the batter. Bake until top is golden brown, 25-30 minutes. The gooey layer won't set until the squares have cooled completely.
10.Let cool, then slice into 2-inch squares. Store in an air-tight container at room temperature.

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