Day 6 of my 12 days of cookies: Thick & Chewy Chocolate Chip Cookie Bars. As always, I have to have a non-traditional cookie in my 12 days of cookies. It’s just a cookie in a different form.
Basically, these are the lazy person’s chocolate chip cookie. No refrigerating the dough, no forming them into equal circular portions, and no baking each batch one at a time. Just mix the dough together in one bowl, dump it all into a pan, and BAM! You’re done. No cooling racks, no spatula to carefully remove the cookies from the baking sheet, and no waiting for the pan to cool down before putting another batch in the oven.
I tend to like my desserts a bit under baked, so I left the middle of the pan a bit gooey.
Oh, I guess the outside may have been a bit gooey as well, too.
If you under bake them like I did, try to resist cutting into them right away. Let the bars sit for at least an hour after pulling them out from the oven so they can set. Trust me, it’s worth it. Otherwise, the dough will get stuck to your knife, your knife will end up pulling up half the dough from the middle of the pan, and you’ll end up with one pile of semi baked cookie dough.
I’m not saying that’s a bad thing.
Heck, I’d throw some ice cream on top and call it a day.
From Mel’s Kitchen Cafe and makes a 9X13-inch pan of bars (I halved the recipe and baked it in an 8×8 pan).
Ingredients
- 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
Directions
- Preheat the oven to 325 degrees. Line a 9X13-inch baking pan with foil, leaving excess foil hanging over the side.
- In a mixing bowl, mix together the butter and sugars. Add the egg, egg yolk, and vanilla.
- Gradually stir in the flour, salt, and baking soda until just combined.
- Fold in the chocolate chips.
- Even spread the batter into the prepared pan.
- Bake for 24-28 minutes, until just golden brown, slightly firm to the touch, and edges start pulling away from sides of pan. Cool completely before cutting.
Oh my god these look deeeeelicious. Do you think this can be done with a cookie mix from the store? i’m so lazy 😉
yes they can! but the texture won’t be as dough-y.
My wife has a dairy allergy, so I made these with dairy-free chocolate chips (by Enjoy Life) and substituted earth balance buttery spread for regular butter. these are so delicious and easy to make. the dairy free version tastes exactly the same! thanks for the great recipe
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