It has taken me a little while to get around to posting this recipe because I try to space out the dessert recipes. I made this to take to a Super Bowl party. I saw it over at My Kitchen Cafe. She adapted the recipe from Cooks Illustrated. It is a great bar version of a chocolate chip cookie. I must say that it was a hit at the Super Bowl Party. The recipe calls for 2 cups of chocolate chips. I went for semi sweet. You could use whatever chips or combination of chips you like.
Thick and Chewy Chocolate Chip Cookie Bars
- 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
- 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.