Searching for a neater approach to get your repair? These Chocolate Chip Cookie Bars are all the flavors you crave, with out having to scoop! Press my well-known coffee-laced dough into an 8×8″ brownie pan to make 12 unforgettable bars.
I’m calling all lazy cookie bakers with a cookie craving at present! If scooping cookie after cookie isn’t your factor, you possibly can simply press this dough proper into an 8×8 pan! It’s the identical pan you employ for my 3-ingredient brownies so that you’ll take pleasure in a chocolate chip cookie with the onerous edge you get with the brownies. This recipe makes 12 cookies in a single batch!
Only a heads up: most of my small batch cookie recipes make one dozen cookies or much less, which is ideal for a small family, or good for gifting to a good friend!Â
Components
- Butter. One stick (4 ounces) unsalted butter right here, as a result of we shall be including our personal salt to the dough.
- Brown Sugar. Mild or darkish brown sugar each work right here (1/3 cup complete), although darkish brown sugar will make a barely softer pan cookie bar.
- Granulated Sugar. One-quarter cup of granulated sugar.
- Egg. One complete massive egg.
- Vanilla Extract. One teaspoon of pure vanilla extract.
- Flour. The easiest way to measure all-purpose flour is to fluff it within the bag or jar, scoop it into the measuring cup after which gently stage it with a knife. Measure out 1 cup.
- Salt. One-half teaspoon of salt.
- Espresso Powder. The addition of one-half teaspoon of immediate espresso granules or immediate espresso powder makes the cookies style barely richer. You need to use immediate espresso powder or one pack of Starbucks by way of immediate espresso. That is completely elective, so go away it out should you don’t love espresso!
- Baking Powder. One-quarter teaspoon of baking powder.
- Baking Soda. One-quarter teaspoon of baking soda.
- Chocolate Chips. My first selection is semisweet or darkish chocolate chips (1 cup of them), as a result of these bars are so candy, however you need to use milk chocolate and even white chocolate chips. (For those who love my white chocolate chip cookies, you should definitely strive them right here!)
Learn how to Make Chocolate Chip Cookie Bars
- Preheat the oven to 375-degrees Fahrenheit, and spray an 8-inch sq. brown pan calmly with cooking spray.
2. Mix the butter, brown sugar, and granulated sugar in a bowl, and beat with an electrical mixer till mild and fluffy (about 1 minute).
3. Subsequent, add the egg and vanilla, and beat simply till mixed.
4. Sprinkle the flour, salt, espresso powder, baking soda, and baking powder on prime of the butter and sugar combination in the identical bowl. Beat simply to mix.
5. Lastly, stir within the chocolate chips.
6. Scoop the batter into your ready baking pan, and bake for quarter-hour. For those who’re utilizing a metallic pan, the baking time shall be longer, as metallic pans bake issues extra slowly than glass pans. Add an additional 5 minutes, after which check earlier than eradicating from the oven. A toothpick inserted into the middle ought to come out with moist crumbs, however not overly moist batter. For those who’re baking in a glass pan, verify the chocolate chip cookie bars at quarter-hour and check with a toothpick. Add further time, if wanted.
7. Let the chocolate chip cookie bars cool within the pan for five minutes, after which use the handles to take away the cookies from the pan. Place them on a cooling rack, and let cool fully earlier than slicing and serving.
Cookie Bars Recipe Suggestions:
- Immediate espresso powder is elective in these cookies, but it surely actually offers a depth of taste to the chocolate. I nearly by no means bake chocolate chip cookies with out espresso powder.
- I like to recommend baking cookies on a silicone mat or piece of parchment paper. For these chocolate chip cookie bars, I like to recommend lining the pan with aluminum or parchment paper. Be sure you go away extra on the perimeters to function handles that will help you take away the cookies from the pan. For those who’re utilizing a silicone pan, no must line it, as silicone is 100% nonstick!
- Your 8×8 pan could be glass, metallic or silicone; this cookie bar recipe will work in any pan! Steel pans bake issues extra slowly than glass, so remember you could want to regulate the cooking time of this recipe relying in your bakeware.
- You need to use semi-sweet chocolate chips, milk chocolate chips, darkish chocolate chips, and even white chocolate chips. Nevertheless, should you use mini chocolate chips scale back the amount by 1/4 cup.
Learn how to Retailer:
–Room Temperature – Hold your completed cookies in an air-tight container at room temperature
–Refrigerate – Make forward the cookie dough and retailer it within the fridge for as much as a day.
–Freeze – Or you could freeze the dough to make later. Defrost and unfold in pan and bake as traditional.
Extra like this:
Chocolate Chip Cookie Bars
One of the best chocolate chip cookie bars in an 8-inch pan.
Servings 12
Energy 217kcal
- 8 tbsp (1 stick/ 4 ounces) unsalted butter, softened
- 1/3 cup mild brown sugar
- 1/4 cup granulated sugar
- 1 massive egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon immediate espresso powder (can use Starbucks Through)
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup semisweet chocolate chips
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Preheat the oven to 375, and calmly spray a 8×8″ brownie pan with cooking spray (or line it with parchment paper or foil, leaving extra on the edges to kind handles that make it easier to take away the bars after cooking).
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In a medium bowl, cream the butter and sugars till mild and fluffy, about 1 minute.
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Add the egg and vanilla, and beat till mixed.
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Subsequent, sprinkle the flour, salt, espresso, baking soda and baking powder on prime of the butte combination.
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Beat till simply mixed, don’t over-mix.
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Stir within the chocolate chips.
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Press the batter into the pan, and bake for quarter-hour. The perimeters of the cookie ought to begin to brown, however watch out to not overcook, or they’ll be too dry.
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Let cool within the pan for five minutes, after which use the handles to take away the cookies from the pan. Place them on a cooling rack, and let cool fully earlier than slicing and serving.
Serving: 1g | Energy: 217kcal | Carbohydrates: 26g | Protein: 2g | Fats: 13g | Saturated Fats: 7g | Monounsaturated Fats: 4g | Ldl cholesterol: 36mg | Sodium: 135mg | Fiber: 1g | Sugar: 17g
