Just know that the bake time will increase to 33-38 minutes. You can totally double the recipe for a 9X13 pan. If you do not like a softer almost gooey cookie center bake the bars for an additional 3-5 minutes, just watch carefully not to burn the bars.Ĭheck out this post on my Cookie Baking Tips □ Doubling the recipe The bars should look very set around the edges and not totally set in the center, still have a little sheen. For thinner bars bake in a 9-inch pan and bake for 19-22 minutes. *For thick bars as pictured I used an 8-inch pan and baked for 24-26 minutes. Store any leftovers in an airtight container for up to 5 days. Next time, try my skillet brookie for a fun family night dessert! And if you are short on time try my chocolate chip cookie in a mug recipe. Let the bars cool in the pan on a wire rack for 20 minutes then slice and serve. The edges should be golden brown and pulling from the edge of the pan, the center will still giggle a bit. Mine baked for around 24-25 minutes. Press cookie dough into the prepared pan in an even layer. Sprinkle more chocolate pieces on top, if desired. Gently fold in dry ingredients and chocolate chunks until just combined. Don't forget to scrape down the sides of the bowl again. Stir in vanilla, egg, and egg yolk, making sure to mix until fully combined. Make sure to scrape down the sides of the bowl to ensure all is combined. Mix together on medium speed for around 2 minutes, until light and fluffy. In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer combine butter and sugars. Some people may just dump all the dry ingredients into the wet but I like to premix them to ensure the leaving agent, cornstarch, and salt are evenly distributed. In a medium bowl whisk together the flour, baking soda, salt, and cornstarch. Lightly grease the foil then set the pan aside. Line your pan with foil so it overhangs on the sides - this makes it easier to remove the bars when done baking. I use an 8-inch, but if you use a 9-inch reduce the baking time and expect the bars to be a little thinner. With any baking recipe, it is crucial that your oven is properly preheated or you risk ruining your bake. Next time, try my oatmeal chocolate chip cookie bars. Roasted walnuts or pecans would be a great addition to these bars. You could also be using butterscotch chips or white chocolate chips. I also love to use Callebaut Chocolate Callets, because they don't have all the additives of chocolate chips they melt and taste way better. Plain chocolate chips work but I much prefer to chop my own chocolate bars to get the best chunks. Also known as cornflour, this ingredient helps tenderize the baked good. A classic ingredient for that chocolate chip cookie flavor profile. Brown sugar is made with molasses so it provides more moisture and flavor than plain granulated sugar. Like most cookie recipes I like to use a combination of granulated/ caster sugar and light brown sugar. I like to just place my butter on the counter overnight or you can take it out of the fridge cut it into chunks for it to soften faster. Make sure your butter is softened to room temperature. You can use unsalted or salted, just know that if you use salted I would reduce or eliminate the salt in the recipe. Just your standard cookie ingredients here: look at that pool of chocolate!Īlso, a sprinkling of sea salt on top is fantastic!!! My sister says this is a great recipe and we need to make them more often! Perfect for a potluck. And as always I prefer to use big 'ol chunks of chocolate rather than chips because a. I love these bars because they are perfectly thick, but not too thick. This is where chocolate chip cookie bars come into play, you make one dough, whack it into the pan and bake. The trouble with cookies is you have to scoop the dough, roll into a ball, set them just perfectly distanced from one another on a baking sheet, let them cool individually, basically its a lot of work. One is fresh bread slathered in butter, another is traveling to a new city, and warm chocolate chip cookies. There are few things in life that I truly go weak at the knees for. Thick and chewy chocolate chip cookie bars will beat any sweet craving you have! Whipped up in minutes then baked all at once, no need to spend time scooping each cookie here! You won't miss the cookie shape with these bars!
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