Thick and Chewy Chocolate Chip Cookie Bars

thick and chewy chocolate chip cookie bars

It is hard to believe, but I actually have many more dinner recipes than dessert recipes sitting in my files waiting to be shared. I feel like this is a complete 180 from when I started the blog where almost all my posts were dessert related. You’d never know I have a sweet tooth :)

Despite the odds, I am bringing you a dessert recipe today. In fact, a classic dessert recipe in that. These actually came about one night because the hubbs was wanting to make a cookie ice cream sundae. Not wanting to spend too long baking on a weeknight, I remembered these cookie bars. Perfect.

thick and chewy chocolate chip cookie bars whole

So, if you find yourself in a rush needing a dessert for a certain holiday next week or just have a killer chocolate chip cookie craving. Look up these bars. I promise they’ll be well received. Enjoy!

(Printable Recipe)

Thick and Chewy Chocolate Chip Cookie Bars
From Mel’s Kitchen Cafe (adapted slightly from Cook’s Illustrated) 

Ingredients:
2-1/8 cups (10-1/2 oz) all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
12 Tbsp. (1-1/2 sticks) butter, melted and cooled slightly
1 cup (7 oz) light brown sugar
1/2 cup (3-1/2 oz) granulated sugar
1 large egg
1 large egg yolk
2 tsp. vanilla extract
2 cups (1 pkg) chocolate chips

Preheat the oven to 325 degrees. Adjust the oven rack to the lower-middle position. Line a 9×13-inch pan with foil, if desired for easy removal from the pan. Spray either the pan or foil with non-stick cooking spray (whichever you are using).

Mix the flour, salt, and baking soda together in a medium bowl; set aside. Whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined. Do not over mix. Fold in the chocolate chips and turn the batter into the prepared pan, smoothing the top with a spatula.

Bake until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from the sides of the pan, 24-28 minutes. Do not overbake, if needed err on the side of slightly underdone. Cool on a wire rack to room temperature. If using the foil, you can remove the bars from the pan by lifting up on the foil. Cut into 2-inch squares and serve.

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