These Chocolate Chip Cookie Bars are so GOOD! Always, tender and chewyI know you’ve had cookie bars that come out dry and hard. These are not those! Next time you want cookies but don’t have the time to scoop them out or maybe you’re feeding a crowd….Then try these! I promise it’s an easy recipe that is so yummy that you will make them again and again!
[recipe title=”Chocolate Chip Cookie Bars” difficulty=”easy”]
[recipe-ingredients]
1 cup unsalted butter, very soft almost melt
1 1/2 cups dark brown sugar, packed
1 cup white sugar
2 large eggs, room temperature
2 large egg yolks, room temperature
2 Tbsp. whole milk
1 1/2 Tbsp. pure vanilla extract
3 1/2 cups all purpose flour, don’t pack down
2 teaspoon cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
2 cups chocolate chips (I use semi sweet but use your favorite
1/4 chocolate chips to sprinkle on top after baking (minis also work great!
[/recipe-ingredients]
[recipe-directions]
Preheat the oven to 325°F. Spray a standard half sheet pan with nonstick spray (13×18) and set aside.?Add the butter and sugars together in a mixing bowl and mix on medium speed until smooth.
Add the eggs, milk and vanilla. And mix until combined. Add the dry ingredients. Mix until mostly combined. Add the chocolate chips in and fold just until combined.?Turn the batter out onto the prepared baking sheet. Spread evenly until smooth. take your time. I promise it will all fit. I like to spray my finger with cooking spray and press that way. ?Bake for 22 minutes. This is when I start checking. You may need to bake up to 25 minutes. You will want to lightly underbake because these cook in the pan and will still cook a tiny bit after removing from oven. A little underbaked is better than over-baked. They will be a little puffy at first but will settle. You can gently tap it on the counter if it’s really fluffy so it settles, if needed. Sprinkle the remaining chips on top. ?Cool completely. Cut and enjoy! ?
[/recipe-directions]
[/recipe]
