#Chocolate chip cookie bars recipe plus

A toothpick should come out clean if inserted into the center of the bars. Bake until the middle slightly wiggles and the edges are golden brown, about 12 minutes. The batter is very sticky so do the best you can. Scrape the batter into the prepared baking pan and spread it into an even layer with your fingers. Whisk the melted butter with the brown and granulated sugars. Using a spatula, mix in the chocolate chips. Lightly grease and line a 9-inch square pan with parchment paper so that the paper comes up the sides.

Make the dough. Add the flour mixture to the wet ingredients and mix at low speed until combined. Ingredients 11 tablespoons (156g) unsalted butter 2 cups plus 2 tablespoons (454g) light brown sugar or dark brown sugar, packed 1 teaspoon table salt 1.Scrape down the sides and bottom of the bowl as needed. Add the egg and vanilla and beat on medium speed until incorporated, about 2 minutes. Beat the wet ingredients. In the bowl of a stand mixer with a paddle attachment or a large bowl with a hand mixer, cream the butter and brown sugar on medium speed until light and fluffy, about 3 minutes.

Combine the dry ingredients. In a medium bowl, whisk the flour, baking soda, and salt together.

Avoid using parchment paper to get the crispiest, chewiest edges! Preheat oven to 350☏ (180☌). Butter an 8×8 inch square baking pan or 9″ cake pan (preferably light-colored to avoid over-browning).

Preheat the oven. Adjust an oven rack to the middle of the oven.

While using semi-sweet Toll house chocolate chips is the old-school version, I spring for the luxurious dark chocolate chips every chance I get. These bars have the crispiest edges thanks to the elimination of parchment paper (don’t use it!) and a chewy, gooey center that can only be accomplished by slightly under baking the bars. I finally recreated these Chocolate Chip Cookie bars that taste just like the old-school originals. I scurried to my computer to confirm, in fact, this is not a Toll house cookie bar recipe. I had flashbacks of a Friends episode where Monica spent days trying to recreate Phoebe’s grandmother’s famous Chocolate chip cookie recipe only to find it on the back of the bag. Did I scoop the flour right? Do you use a glass or aluminum pan? What kind of chocolate do you use? Are you sure you wrote down the recipe right? Failure after failure, I began questioning my sanity.Īt one point, I thought the recipe might be on the back of the Nestle Toll house chocolate chip bag. “Well, I followed the recipe,” I say as I call my tried-and-true source yet again to figure out what I did wrong. “They are just not the same,” I heard muttered across the kitchen as I am covered in flour and surrounded by endless batches of chocolate chip cookie bars. It is not because the recipe is hard to follow per se, but more so because the memory attached to the dish is unforgivable. Heirloom recipes always take me the longest to create. They are super chewy, have undeniable crispy edges, and a hefty dose of chocolate chips. These Chocolate Chip Cookie Bars are the old-school cookie bars you grew up eating.

#Chocolate chip cookie bars recipe plus