These are my favorite. I really could eat them all day long, which could eventually become a big problem, but they are so good! They are soft and thick like brownies but taste like a delicious, soft and gooey chocolate chip cookie. I make mine with semisweet and white chocolate chips, but you could use any combination and it would be delicious.
Chocolate Chip Cookie Bars
Recipe Source: melskitchencafe.com
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
1 cup Brown Sugar
1/2 cup Granulated Sugar
1 large Egg
1 large Egg Yolk
2 teaspoons Vanilla Extract
2 cups Chocolate Chips (use your preference, semisweet, butterscotch, milk, white, peanut butter…)
1. Preheat the oven to 325 degrees. Adjust the oven rack to lower-middle position. 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 the edges and pull the brownies from the pan after they have baked. Spray the foil-lined pan with nonstick cooking spray.
2. 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.
3. 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.
4. 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. 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 and serve.
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
1 cup Brown Sugar
1/2 cup Granulated Sugar
1 large Egg
1 large Egg Yolk
2 teaspoons Vanilla Extract
2 cups Chocolate Chips (use your preference, semisweet, butterscotch, milk, white, peanut butter…)
1. Preheat the oven to 325 degrees. Adjust the oven rack to lower-middle position. 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 the edges and pull the brownies from the pan after they have baked. Spray the foil-lined pan with nonstick cooking spray.
2. 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.
3. 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.
4. 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. 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 and serve.
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