I love chocolate chip cookies…I kind of hate having to scoop them, bake them, scrape them from the sheet, put more dough on…and so on and so forth.
These are the answer – all the deliciousness of chocolate chip cookies, in bar form.
The original recipe said the cook time was about 25 minutes – but Stephanie and myself both found it to be more like 35 minutes. Just keep checking them from the 25 minute mark, as everyone’s oven is different!
Chocolate Chip Cookie Bars
2 1/8 cups (10 1/2 ounces) all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons butter (1 1/2 sticks), melted and cooled slightly
1 cup (7 ounces) light brown sugar
1/2 (3 1/2 ounces) cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips (I used a mix of milk and semi-sweet)
Preheat the oven to 325 degrees.
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 brownies from the pan after they have baked. Spray the foil-lined pan with nonstick cooking spray.
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 overmix. 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. (Mine took almost 35- check them). Cool on a wire rack to room temperature.
Remove the bars from the pan by lifting the foil overhang and transfer them to a cutting board. Cut into 2-inch squares and serve.