Chocolate Chip Cookie Bars with Walnuts & Amaro

Makes 12 bars

Kind of like cookies and kind of like blondie bars, these treats are a nutty, crunchy all-day snacking dessert. The batter is tangy from sour cream with hints of slightly bitter orange peel from the amaro and orange zest itself. Allow them to cool completely before cutting into bars. 1¼ cup all-purpose flour

¾ cup walnuts halves and pieces or pecans, finely chopped (or pulsed in food processor)

1 tablespoon orange zest (optional) ¾ teaspoon baking powder

½ teaspoon kosher salt

1 cup (2 sticks) unsalted butter, room temperature

1 cup granulated sugar, divided

2 large eggs, room temperature

½ cup sour cream

½ cup amaro such as amaro Montenegro, R.

Jelinek or Nonino

2½ ounces semi-sweet chocolate chips

Instructions:

Preheat the oven to 325 degrees. Line an 8x8x2-inch baking dish with enough parchment so there’s enough overhang to lift the cake out of the pan after it’s done baking (I prefer two narrow pieces of parchment versus one large piece).

In a medium bowl whisk the flour, walnut, orange zest (if you’re using), baking powder and salt very well to combine.

In the bowl of a stand mixer on high speed (or in a large bowl with a handheld electric mixer) beat the butter and ¾ cup plus 2 tablespoons of the sugar until light and fluffy, about 3 minutes. Scrape down the sides, beat again briefly. Lower to medium speed and add one egg. When it’s incorporated add the remaining egg. Once both eggs are incorporated, scrape down the sides of the bowl and then beat until the mixture is light and fluffy again, about another 3 minutes.

Reduce speed to low and alternate adding of dry ingredients, followed by of the sour cream and then of the amaro until all are fully combined, scraping down the sides of the bowl when needed. The batter should be thick, but very moist. Transfer the batter to the parchment-lined baking dish. Smooth out the top, sprinkle 1 tablespoon of the sugar evenly, lightly press the chocolate chips into the batter after and then sprinkle the remaining tablespoon of sugar over the chocolate chip-studded top.

Place on the middle rack of the oven and bake, rotating halfway through, until the batter has risen, top is turning golden and a toothpick or cake tester comes out clean, about 60-70 minutes. Once done, let cool completely in the dish on a cooling rack. Then, to serve, use the parchment to lift off the dish and cut into bars.