Saturday, February 12, 2011

Chocolate Chip Cookie Bars

I'm not one for "cakey" brownies/blondies/bars. If I want cake, I'll make cake. When I saw this recipe, I could tell by the photos that this would be a bar I like - dense & chewy! These were fantastic! They were very quick to whip up (which is great, when I get the urge to quick make a treat to bring the work the next day... after I've finished my presentation at 11PM that night!) Not only are they easy to make, they store well in a tupperware - it's now 4 days after I made them, and they still are soft & chewy.

CHOCOLATE CHIP COOKIE BARS (Adapted from Eat at Allie's)
Makes 9x13 pan

2 1/8 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons butter (1 1/2 sticks), melted and cooled slightly
3/4 cup dark brown sugar
3/4 cup white sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips

Preheat the oven to 325 degrees. Line a 9X13-inch baking pan with foil, letting the excess hang over the edges of the pan. Spray the foil-lined pan with nonstick cooking spray.

Whisk the flour, salt, and baking soda together in medium bowl; set aside.

Mix the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, and vanilla and mix well. Add the dry ingredients into the egg mixture and stir just until combined. Fold in the chocolate chips.

Press the batter out into the prepared pan.

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, about 22-24 minutes. Cool 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.


1 comment:

  1. Yum, those certainly look like a good treat. I can't believe they're still chewy days later. I'd like to invite you to come by and share them with Sweets for a Saturday #4.