Chocolate Chip Cookie Bars
There’s something so awesome about a chocolate chip cookie. Even though I have baked hundreds and hundreds of batches, I keep finding myself drawn to them. Partly because they’re so easy, but also because they’re such good comfort food. I found chocolate chip cookie perfection with these cookies, but one night I was looking for an easy bar cookie, and stumbled across this one on Mel’s Kitchen Cafe. It’s pretty much the exact same recipe as my chocolate chip cookies, only baked in a 9 x 13, which means it’s even easier to make! I also like that you can throw in whatever you like in place of the chocolate chips… I’ve done M&Ms, Reese’s Pieces, butterscotch chips, coconut and chocolate chip, and this time I threw in some toffee bits with the chocolate chips. They’re always awesome, no matter what you add!
Chocolate Chip Cookie Bars
Mel’s Kitchen Cafe
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 (or really anything else your heart desires)
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 those edges and pull the brownies from the pan after they have baked. Spray the foil-lined pan with nonstick cooking spray.
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. 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.
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 into 2-inch squares and serve.
I'm pinning this! We LOVE chocolate chip cookies, and this recipe looks wonderful! I love chocolate chip bars, and I want to try these out. Thank you for sharing…this just might be what I make this weekend.
Yummy- these look so good!! I'm going to have to make these.
Stopping by from thirty handmade days link party.
I was wondering–when you add toffee bits and/or white chocolate chips, do you keep the total amount of "chip" add-ins to 2 cups, or do you increase the amount? Thanks.
I usually keep it around 2 cups total, but I'm not super precise when I measure. In my opinion, 2 cups is plenty for these cookies. I usually leave a little out to sprinkle on top, too, so they look even prettier, and then press them down slightly into the dough. Hope that helps!
I used this as a base, but made it a TAD healthier. Substituted 1 c. of whole wheat flour for 1 c. of the white, substituted coconut oil for 1/3 of the butter, cut the white sugar in half and put a couple of tablespoons of sugar in. I also put about 1 c. chocolate chips, 1 c. butterscotch chips, and some broken up pretzels. They really turned out well! Thank you!
your version also sounds delicious Brenda. I also like substituting coconut oil in place of butter.