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Your favourite chewy chocolate chip cookies simply acquired simpler! These chocolate chip cookie bars have the chewy texture you’re keen on in an easy-to-portion bar kind.
Cookie bars are a lazy baker’s dream come true. You’ll be able to whip up a simple cookie dough, unfold it right into a pan, and bake the whole lot abruptly.
It’s one of the simplest ways to get a bunch of cookies within the shortest period of time.
Plus, you may lower the bars into massive items for an enormous, indulgent dessert or slice them into smaller squares in case you’re feeding a crowd or taking them to a cookie alternate.
Whether or not you’re making my sugar cookie bars, monster cookie bars, pecan bars, or these chocolate chip cookie bars – you actually can’t go incorrect.
Learn how to make chocolate chip cookie bars
These chocolate chip cookie bars are tremendous fast and simple. They don’t require a mixer and also you don’t need to scoop out every cookie and bake a number of trays.
It’s the proper recipe to show to while you’re craving chocolate chip cookies however are working further brief on time and vitality!
Substances you’ll want
The substances on this recipe are fairly much like most of my chocolate chip cookie recipes. What makes this recipe totally different is the strategy.
You’ll want:
- 2 cups all-purpose flour
- 1/2 teaspoon wonderful sea salt
- 1/2 teaspoon baking soda
- 3/4 cup melted unsalted butter
- 1 cup packed mild brown sugar
- 1/2 cup granulated sugar
- 1 massive massive egg
- 1 massive egg yolk
- 2 teaspoons pure vanilla extract
- 1 1/2 cups semisweet chocolate chips
This recipe makes use of extra brown sugar than white sugar to assist in giving these cookie bars their chewy texture. If you would like a good richer taste and chewier chunk, you need to use darkish brown sugar as an alternative of sunshine.Â
You’ll have an egg white leftover, however don’t discard it! Reserve it to make use of in pumpkin donut holes.
Semisweet chocolate chips are the traditional go-to for chocolate chip cookies, however be at liberty to substitute semisweet chocolate chunks or darkish chocolate chips/chunks in case you like.Â
Or swap out white chocolate chips for anybody who doesn’t love chocolate!
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Making these chocolate chip cookie bars
Chocolate chip cookie bars are baked in a 9×13-inch pan. Line the pan with foil, ensuring to depart about an inch of foil extending over the sides – it will make it simpler to elevate the cookie bars out of the pan later.
In a bowl, whisk collectively the dry substances: flour, salt, and baking soda. Set this combination apart.
In a big bowl, stir collectively the melted butter and the sugars. Add the egg and egg yolk, together with the vanilla, and blend till easy.
Add the dry substances to the butter combination, mixing till no dry bits stay. Fold in 1 cup of the chocolate chips.
Now use a spatula or clear arms to press the cookie dough into the ready baking pan. Should you discover the dough is sticking to your arms, get them moist first.
Sprinkle the remainder of the chocolate chips excessive of the dough and gently press them in in order that they stick.
Bake the cookie bars at 325°F for 25-Half-hour. That is a type of recipes the place it’s higher to under-bake than over-bake, so strive to not allow them to go too lengthy.
I feel 50 minutes is the proper period of time to let the chocolate chip cookie bars cool earlier than slicing and serving them. They’ll be cool sufficient to slice and deal with, however nonetheless have little pockets of melty chocolate. Yum!
Useful assets
- Earlier than you begin baking, ensure you know the right way to measure flour accurately. It will assist your chocolate chip cookie bars end up excellent each time.Â
- Should you run out of brown sugar, don’t panic. Make a easy brown sugar substitute to make use of as an alternative.Â
- In case your brown sugar hardened within the pantry, try my ideas for softening brown sugar and save your self a visit to the shop.Â
Storage and freezing ideas
Retailer these chocolate chip cookie bars in an hermetic container at room temperature for 3-4 days.
If you wish to freeze the bars, you are able to do that earlier than or after you slice them.Â
Take away the cooled cookie bars from the pan and wrap your complete slab in a layer of plastic wrap adopted by heavy-duty foil, or place the lower bars in an hermetic container or zip-top freezer bag. Freeze for 2-3 months.
Thaw the bars at room temperature for a few hours earlier than serving.
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Preheat oven to 325°F. Line (1) 9×13 inch baking pan with foil, leaving about 1 inch of the foil extending over the sides of the pan. The additional foil will create handles that you need to use to elevate the bars from the pan. Set pan apart.
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In a medium bowl, whisk collectively the flour, salt and baking soda. Put aside.
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In a big bowl, stir collectively the melted and cooled butter and sugars. Stir within the egg and egg yolk and vanilla till easy. Add the flour combination, stirring till no dry bits stay. Fold in 1 cup of the semisweet chocolate chips.
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Flip cookie dough into ready pan and use a spatula or clear arms to unfold the dough into a good layer. Evenly distribute remaining chocolate chips on high and press them gently into the cookie dough.
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Bake in preheated oven for 25-Half-hour. Enable bars to chill earlier than serving.
Energy: 253kcal, Carbohydrates: 32g, Protein: 3g, Fats: 13g, Saturated Fats: 8g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 4g, Trans Fats: 0.3g, Ldl cholesterol: 37mg, Sodium: 95mg, Potassium: 111mg, Fiber: 1g, Sugar: 21g, Vitamin A: 245IU, Calcium: 24mg, Iron: 2mg
Vitamin data is robotically calculated, so ought to solely be used as an approximation.
