Cookies and milk are so incredibly satisfying. It's one of my favorite comfort foods, but I don't have the patience to scoop out the batter into all those individual cookies. I love shortcuts, and so I make cookie bars. It's much faster! This recipe is basically a traditional chocolate chip cookie recipe with a few adaptations to suit my taste buds. And let me tell you, when I bite into one of these, it is pure heaven fresh from the oven. I think they're best warm, and I can never give them time to cool anyway. And if you've never tried bittersweet chocolate, now's the time. It literally melts in your mouth and in your hands!
2 sticks softened butter 1 cup brown sugar 1/2 cup white sugar
2 tsp vanilla 2 eggs 2 cups flour
1 tsp fine sea salt 1 tsp baking soda 1 cup bittersweet chocolate chips
Preheat oven to 350' and grease a 13"x 9" cake pan. Here's a few tips: You definitely need to use an electric mixer with this recipe since the batter is so thick, and the butter and eggs blend better at room temperature, so try to lay them out an hour before mixing. I can't say that thinking ahead is one of my strong points, so I just do the best I can with that.
2 tsp vanilla 2 eggs 2 cups flour
1 tsp fine sea salt 1 tsp baking soda 1 cup bittersweet chocolate chips
Preheat oven to 350' and grease a 13"x 9" cake pan. Here's a few tips: You definitely need to use an electric mixer with this recipe since the batter is so thick, and the butter and eggs blend better at room temperature, so try to lay them out an hour before mixing. I can't say that thinking ahead is one of my strong points, so I just do the best I can with that.
Place the butter and sugars in mixing bowl, and beat until creamy. I like to make sure the sugars dissolve well, so I pinch a tiny bit out and rub it between my fingers. If it feels gritty, I beat it some more. Then add the vanilla and eggs, and whip it. You'll notice a change in the color of the batter pretty quick, it becomes a lighter creamier shade of yellow. When this happens, it's time to add the dry ingredients.
Get out your sifter, because sifting the flour really does affect the texture of these bars. Measure out the flour, soda, and sea salt, and pile it all in the sifter. Shake it into the creamy mixture a little at a time, blending in between to avoid the flour clouds that can easily occur here. Despite my best efforts, I usually end up with at least a dusting of flour on me during the process. If you go slow, you'll be okay. Just wear an apron.
Once the flour is blended in, add the chocolate chips. Stir them in with a rubber spatula or wooden spoon because at this point, the batter has had all the creaming, whipping, and blending it can take. It's time to be gentle. Get those chips stirred in there good, and then grab your greased cake pan. Spread the batter in the pan and press it into the corners with the spatula. Slide the pan into the oven and bake it for 15-20 minutes. Keep a close eye on the batter, though. I like these bars to be soft and gooey, and they are easy to over bake.
When the top starts to turn golden brown--or if you're like me, right before that--pull them out and set the pan on a heat resistant surface. It's time to cut them into squares. A knife can be used for this, but let the bars cool a few minutes because the slicing motion will rip the hot bars and you'll have jagged edges. I cut them immediately with a metal spatula, pressing straight down so they don't tear. They taste delicious no matter the appearance; so pour you a glass of milk and dig in. A plate is optional!
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