Chocolate Chip Cookie Bars are a new family favorite that I modified from America’s Test Kitchen when I was pregnant with Anna. They’re soft, chewy and have the perfect amount of sweetness, combined with just the right ratio of chocolate chips. These Chocolate Chip Cookie Bars have that cookie dough taste and feel, while being a mix between a blondie and your favorite chewy chocolate chip cookie. They are delicious on their own or especially fantastic paired with a cold glass of milk or a huge scoop of vanilla ice cream!
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups packed light brown sugar
- 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled
- 2 large eggs
- 4 teaspoons vanilla extract
- 1 cup milk chocolate chips
- Preheat oven to 350 degrees.
- Line a 9X13 inch cake pan with aluminum foil. Cut two long sheets so that they are as wide/long as the baking pan. Lay the sheets in the pan perpendicular to each other, with the extra foil hanging over the edges. Push the foil into the corners of the pan and flatten out any wrinkles so that the foil is nice and smooth. (When bars are done, foil will act as a sling to easily lift bars out of the pan). Generously spray foil with cooking spray.
- In a medium bowl, add four, baking powder, and salt, and whisk together and set aside.
- In a large bowl, add brown sugar and butter and whisk until combined. Add eggs and vanilla and whisk until incorporated. Then using a rubber spatula, add the flour mixture to the egg mixture and stir until almost no streaks remain. Then add the chocolate chips and stir until just combined.
- Pour batter into the prepared pan and smooth the top. Bake for 20-25 minutes until bars are set and a toothpick inserted into the center comes out with just a few crumbs attached.
- Allow pan to cool on stove until room temperature (about 2 hours), then remove bars from pan using the foil to lift them out. Cut into squares and enjoy! Bars can also be left in pan and sliced as needed.
Bars can be wrapped in plastic wrap and stored at room temperature (for up to 3 days) or stored in the fridge for longer. They can also be wrapped in plastic wrap and stored in a ziplock freezer bag in the freezer for a delicious homemade treat anytime.
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