Chocolate Chip Cookie Bars
More Recipes | Gluten Free | Slow Cooker Meals | Kitchen Deals
I just LOVE a good chocolate chip cookie. My personal favorites are the kind that are chewy on the inside and crunchy on the outside. Oh, yum! Being 8 months pregnant, I have found myself craving chocolate chip cookies on more than one occasion and last week was no exception! I just had to have a delicious chocolate chip cookie but instead of cookies I decided to give Chocolate Chip Cookie Bars a try. I love how they’re all baked together in one pan and I can cut the pieces as small (or as large!!) as I want.
These bars are so delicious! I didn’t have a full 2 cups of chocolate chips so I used butterscotch chips as well. It was a great combination but I would have preferred all chocolate chips (pregnancy craving talking here!). The beauty of these bars is that you really can use any kind of baking chip that you’d like…chocolate, butterscotch, peanut butter, etc. Mix and match and find your favorite kind!
CHOCOLATE CHIP COOKIE BARS
Ingredients:
2⅛ c. flour
½ tsp. salt
½ tsp. baking soda
12 Tblsp. butter, melted and cooled slightly
1 c. brown sugar
½ c. sugar
1 large egg
1 large egg yolk
2 tsp. vanilla extract
2 c. chocolate chips (or 1 c. chocolate chips and 1 c. butterscotch chips)
Directions:
Preheat the oven to 325 and line a 9×13 baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch so you can grab those edges and pull the brownies from the pan after they have baked. Spray the foil-lined pan with cooking spray.
Mix the flour, salt, and baking soda together in medium bowl and set aside. Whisk together the melted butter and sugars in a large bowl until combined then add the egg, egg yolk, and vanilla and mix well. Fold the dry ingredients into the egg mixture gently until just combined; do not over-mix. Fold in the chocolate chips and spoon the batter into your prepared pan, smoothing the top with the spatula.
Bake until the top of the bars are light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, about 24-28 minutes. Cool on a wire rack. Remove the bars from the pan by lifting the foil overhang and cut into squares and serve.
