Chocolate Chip Cookie Bars – A Beautiful Mess
I love a classic. And it doesn’t get much more classic than this chocolate chip cookie bar recipe. This dish can be baked in an 8×8 (square) baking pan, just like a marzipan.
For me, this is the perfect amount for my household since I spend most of it. Ha.
I love chocolate chip cookies! They have all the nostalgia of chocolate chip cookies but, to me, the best part of the macaroons are the super soft center bars and the edge pieces with the perfect milk-dipped crust. Yum!
How do you know when a cookie bar is complete?
The edges should be fawn, while the center can still look almost gray. Actually, it’s okay if the center is still a little rough with it.
I love making these chocolate chip cookies with semi-sweet french fries, but you can use any chocolate chips you have or like. You can also use chocolate block to replace.
Other cookie bar recipes:
These chocolate chip cookie bars are all fantastic, BUT if you really want to go further, top them with some vanilla ice cream. Interesting! so so. Emma
Chocolate Cookie Bar
classic chocolate chip cookie bar recipe
-
first
Cup
butter -
⅓
Cup
Brown sugar -
⅓
Cup
White sugar
have seeds -
first
egg -
first
teaspoon
vanilla essential oil -
first
Cup
all-purpose flour -
½
teaspoon
baking soda -
¼
teaspoon
Salt -
first
Cup
chocolate chips
6 ounces -
peeling sea salt
for the top
-
Melt the butter and let it cool (so it doesn’t get hot).
-
Add sugar and stir until well combined.
-
Stir in eggs and vanilla extract until combined. Set aside.
-
In another bowl, stir together flour, baking soda, and salt.
-
Stir dry ingredients into wet until a soft dough forms.
-
Stir in the chocolate chips.
-
Grease an 8×8 baking pan (or lined with parchment paper).
-
Add the flour and press gently so that the dough fills the pan. Sprinkle with sea salt.
-
Bake at 325°F for 25 minutes. The edges should be brown while the center can still look a bit mushy.
-
Let cool before cutting into squares.