Baking Cookie Bars In Glass Pan

July 10, 2022

These extra soft and chewy chocolate chip cookie bars are incredibly easy to make.We’re talking the softest, chewiest, thickest chocolate chip cookies to ever come out of my oven.So they’re homemade soft and chewy chocolate chip cookies, only easier to prepare.If you’ve tried my beloved chewy chocolate chip cookies, you’re already familiar with the ease of this recipe.Cornstarch gives the cookie bars that ultra soft consistency we all know and love.One batch of these chocolate chip cookie bars fits perfectly into a 9-inch square pan.I love using this size of pan because it yields a nice, manageable batch– about 16 super thick bars.If you want a larger batch, double the recipe and bake the bars in a 9×13 inch pan.Baker’s Tip: I like to line my baking pans with aluminum foil or parchment paper.This way, you can lift the entire cookie bar mass out then easily cut into squares.Homemade chocolate chip cookie bars freeze beautifully so they’re a great make-ahead dessert option.Follow these instructions and no one will know they aren’t freshly baked the day you serve them:.If you lined your baking pan with aluminum foil or parchment paper, simply pull the slab of bars out of the pan, place onto a cutting board, and cut into squares.Thaw bars overnight in the refrigerator and bring to room temperature before serving. .

Chocolate Chip Cookie Bars

So, these chewy chocolate chip cookie bars are a good option when all that scooping, shaping, and rolling just seems like too much work.The dough is easy to mix by hand, so you won't need to break out a mixer.These cookie bars are ready - start to finish - in 30 minutes and made with pantry staples.How to make chocolate chip cookie bars Melt the butter.If you like your cookies on the sweeter side, use unsalted butter or cut back on the salt in these.These bars have a nice, chewy edge to them (similar to a great chewy brownie edge), and they stayed soft for two days (they've never lasted any longer in my house).: To keep these bars soft and chewy, be sure to properly measure the flour.Feel free to use bittersweet, dark, or milk chocolate chips if you prefer.You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.5 from 13 votes Print Pin Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 12 servings Calories: 232 kcal Author: Kate @ I Heart Eating Equipment 8x8 pan Ingredients ▢ 6 tablespoons butter melted and cooled slightly.▢ 1 cup semisweet chocolate chips Instructions Preheat the oven to 325 F.Whisk the melted butter and sugars in a large bowl until combined.Using a rubber spatula, fold the flour, salt, and baking soda into the butter mixture until just combined; do not overmix.Pour 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, about 15-25 minutes.If you like your cookies on the sweeter side, use unsalted butter or cut back on the salt in these. .

Easy Chocolate Chip Cookie Bars

This smaller batch version of my popular cookie bar recipe is perfect for families!I’ve been working all week on adapting my super popular cookie bar recipe to a smaller version.Loaded with semi-sweet chocolate chips and using just one stick of butter and two eggs, I’m hoping you already have everything you need on hand to bake these.I made the cookie bars several times with varying amounts of chocolate chips to get the perfect balance.This smaller batch version of my popular cookie bar recipe is perfect for families!Add vanilla extract, salt, and eggs one at a time, and continue mixing, scraping down sides of bowl as necessary.Once cookie dough is well combined, add chocolate chips and give a final stir.Nutrition Facts Chocolate Chip Cookie Bars Amount Per Serving Calories 336 Calories from Fat 153 % Daily Value* Fat 17g 26% Saturated Fat 10g 63% Cholesterol 57mg 19% Sodium 228mg 10% Potassium 170mg 5% Carbohydrates 41g 14% Fiber 2g 8% Sugar 26g 29% Protein 4g 8% Vitamin A 298IU 6% Calcium 31mg 3% Iron 2mg 11% * Percent Daily Values are based on a 2000 calorie diet. .

Chocolate Chip Cookie Bars

These soft and chewy chocolate chip cookie bars are beyond easy to make and full of chocolatey goodness with nice notes of brown sugar, vanilla, and salt.This recipe comes together in a snap and makes a perfect batch of soft, chewy cookie bars.You can easily scale the recipe up for a crowd or make this ahead for an amazing on demand treat.Whisk the flour, corn starch, salt, and baking soda in a bowl and set aside.Add the melted butter and sugars into a large bowl then whisk together.I’m sticking with chocolate chips but you can ad toasted nuts, sweetened coconut, or even dried fruits.If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.A sprinkle of flaked sea salt on top just after baking provides a nice bit of contrast.The center will not be completely set but a skewer or tooth pick will come out clean in inserted.Stored in an airtight container these cookie bars will keep for about 3 days at room temp.If you’ve tried this Chocolate Chip Cookie Bar Recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you! .

The Best Easy Chocolate Chip Cookie Bars • Love From The Oven

Because the dough bakes all in one square, slightly different proportions are necessary to achieve the chewy texture you want in chocolate chip cookie bars.To make these bars, you start by melting butter in a sauce pan, then stir in brown sugar, vanilla and salt.After the butter mixture has cooled slightly, beat in the eggs followed by the flour and baking powder.The butter doesn’t need to be completely cooled–it just shouldn’t feel scalding hot.The middle will be soft and doughy when you take these out of the oven so a toothpick won’t come out clean.After cutting the cookie bars into the desired shape, wrap them tightly to store.Line your baking pan with foil to make it easier to remove the bars.Dark brown sugar , with it’s higher molasses content, helps make these bars wonderfully chewy., with it’s higher molasses content, helps make these bars wonderfully chewy.The bars will continue baking as they cool and, the longer they rest, the more chewy and moist the texture becomes.The bars will continue baking as they cool and, the longer they rest, the more chewy and moist the texture becomes.For an extra delicious treat, rewarm leftover bars in the microwave before serving.A few seconds is all it takes to get the chocolate chips slightly melty and bring back that fresh-from-the-oven taste. .

What's the Difference Between Glass and Metal Baking Pans

Cook the pasta according to the packet instructions and then drain and drizzle with olive oil to prevent it sticking. .

Seven Layer Magic Cookie Bars

Finally, I also took another prev suggestion of adding the other 1/2 can of condensed milk on top (this came out tasting like a coconut macaroon, yum-o). .