Everyone loves chocolate chip cookies. You can make this recipe in one pan and cut into squares, or make them as traditional cookies on a cookie pan.Â
What gives these cookies the delicious and moist taste? It’s the brown sugar and butter.Â
You can also substitute semi-sweet chocolate chips with milk chocolate, white chocolate, or any candy chips of your choice.Â
Enjoy!
Here is what you need
- 2 sticks butter -room temp.
- 3/4 Cup sugar
- 3/4 Cup brown sugar
- 1 tsp. pure vanilla extract
- 2 eggs – room temp.
- 2 1/2 Cups flour
- 2 tsp. Baking soda
- 12 oz. semi-sweet chocolate chips
One Bowl Method:
Cream butter. Add in sugars. Mix well. Add vanilla. Mix. Add eggs one at a time and mix. Add flour (don’t mix yet). Add baking soda and mix into flour. Now you can mix in with sugar mixture. Add in chocolate chips.
Pour into 13×9 pan. Bake 22 minutes in 350 F pre-heated oven. Cool and cut into squares. Enjoy!!!
Chocolate Chip Cookie Bars
Equipment
- 13 x 9 baking pan
- Parchment paper
Ingredients
- 1 Cup butter - room temperature 2 sticks
- 3/4 Cup granulated sugar
- 3/4 Cup brown sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 2 1/2 Cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp salt (optional)
- 12 ounce semi-sweet chocolate chips
Instructions
- Cream butter.
- Add granulated and brown sugar. Mix well.
- Add eggs one at a time. Mix well. Add vanilla.
- Add flour & baking soda. Stir together on top of sugar mix. Once mixed, stir all ingredients together.
- Scoop into lined 13 x 9 baking pan - lined with parchment paper.
- Bake in a pre-heated 350 F degree oven for 20 minutes. Test doneness by inserting a knife in middle of pan.
Notes
Trying to figure out whether this is the general rule or a special case. Ashley Hernandez
Helpful, and the ordering advice alone is worth it.
Adding the eggs one at a time after creaming the butter and sugar is essential for building a stable emulsion so the bars don’t turn out greasy or dense. Sequence is everything in baking, and just as reviewing SHA256 Online info demonstrates how precise inputs dictate an outcome, stirring the baking soda into the flour layer before folding it all together ensures an even rise without overworking the gluten.