Chocolate Chip Cookie Bars
Considering about one out of every 5 things I bake is a variation of chocolate chip cookies, it’s safe to say it’s one of my favorite treats. But with kids it’s hard to bake anything that requires dropping cookies onto multiple pans, baking in batches and ensuring nothing gets burned, transferring cookies to cool, etc.
This week on Friday we had a busy day – friends over in the morning and an afternoon playing with cousins. I like to have some treats for the kids when they start to get cranky and hungry, or as a reward for playing well or picking up. I had about 25 minutes to make something and get it cleaned up – not enough time for many treats but this one I got done in just about 30 minutes exactly – 5 minutes to prep and 25 minutes to cook. I found this recipe on Key Ingredient and didn’t change a thing! I cleaned up while these chocolate chip cookie bars were baking so no extra time needed for that. I love good desserts that work in bar form! So easy to slap in a pan, bake, and you’re done.
Perhaps my favorite thing about these one bowl chocolate chip cookie bars is the consistency of the dough – it’s a lot smoother than traditional cookie dough because it has to be thin enough to spread in a pan and bake – so, you can mix it all by hand in a big bowl! Usually with my traditional chocolate chip cookies or even with the Levain Bakery copycat chocolate walnut cookies, I need to use a stand mixer because the dough is a lot thicker. I’m all for recipes that only require putting some ingredients in a bowl and stirring.
- 2⅛ cups all purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 12 tablespoons butter (1½ sticks), melted and cooled slightly
- 1 cup light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 cups chocolate chips
- Preheat the oven to 325°F.
- Adjust the oven rack to lower-middle position. Line a 9X13-inch 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 bars from the pan after they have baked.
- Mix the flour, salt, and baking soda together in 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 the spatula.
- Bake until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 24-28 minutes. Cool pan on a wire rack to room temperature. Once cooled, remove the bars from the pan by lifting the foil overhang and transfer them to a cutting board. Cut into squares and serve.
Be sure to line your 9×13 pan with foil, it makes removing the bars so easy once they’ve cooled.
Be sure to add these Chocolate Chip Cookie Bars to your menu plans … Hope you love them.