Normally, I am not one to shy away from complicated desserts. I love to challenge myself in the kitchen, and tackle recipes that can take a lot of time (and a lot of dirty dishes) to make. One of my favorite decadent desserts, triple chocolate mousse cake, is a great example of that.
That being said, more days that not, a complicated dessert is just not in the cards. Last weekend I needed a dessert to bring to a friend’s house, and between working crazy night shifts and getting ready to go out of town for a week, I needed something uber simple. It’s situations like this that bar cookies become your best friend.
These chocolate chip cookie bars take no less than 10 minutes to whip up, and about 25 minutes to bake. No scooping out individual cookies, no switching out cookie sheets, just spread your dough in a pan and bake. Plus…they’re delicious! They are soft and gooey, and are perfect for dunking into a tall glass of milk. If you want to change it up a bit, feel free to use peanut butter chips or mini M&M’s.
Chocolate Chip Cookie Bars
Yields: 12-18 servings
2 1/8 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons butter melted and cooled slightly
1 cup light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips
Preheat the oven to 325 degrees. Line a 9×13-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch. Spray the foil-lined pan with nonstick cooking spray.
Mix the flour, salt, and baking soda together in medium bowl; set aside. Cream together the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, and vanilla and mix well.
With the mixer on low speed, 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 are light golden brown, slightly firm to the touch, and until the edges start pulling away from sides of pan, about 24-28 minutes. Cool on a wire rack.
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.