Chocolate Chip Cookie Bars 9 X 13 Pan
- June 21, 2022
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. .
Chocolate Chip Cookie Bars
Chocolate chip cookie bars are easy to make from scratch in your own home.These bars turn out chewy and soft, and are filled with melty chocolate chips.When you don't want to spend all day in the kitchen but need a crowd pleasing dessert, chocolate chip cookie bars are the perfect solution.These chewy chocolate chip cookie bars are ready in less than an hour and made with simple ingredients.For this recipe, I've made a few adjustments to my standard chocolate chip cookie dough.Chocolate chip cookie bars make the perfect dessert for just about any occasion.Summer picnics and potlucks, birthday parties, holidays - the opportunities are endless.Brown sugar - Adds a slightly molasses flavor to your cookies, as well as extra moisture and chewiness.Brown sugar is also slightly acidic, which reacts with the baking soda and helps your bars rise.- Adds a slightly molasses flavor to your cookies, as well as extra moisture and chewiness.Brown sugar is also slightly acidic, which reacts with the baking soda and helps your bars rise.- Bring eggs to room temperature quickly by placing in a bowl of warm water.If you would like to bake using other flours, I highly suggest searching for a recipe that has been written specifically for those ingredients.If you would like to bake using other flours, I highly suggest searching for a recipe that has been written specifically for those ingredients.- Salt enhances the flavor of your other ingredients and cuts the sweetness of your cookie bars.Your bars can easily be lifted from the pan using the parchment paper once they're done baking.This recipe can also be made in a square 8x8 or 9x9 pan for extra thick cookie bars.I created these bars by adjusting several parts of my chewy chocolate chip cookies recipe:.Melted butter makes your dough spread more, which doesn't matter since we're baking in a 9x13 pan.Substituting these ingredients can change the texture and moisture of your cookie bars.Under-baking will give your bars a gooey texture in the middle (if you're into that), and sink slightly in the center once cooled.Under-baking will give your bars a gooey texture in the middle (if you're into that), and sink slightly in the center once cooled.These bars turn out chewy and soft, and are filled with melty chocolate chips.2 cups chocolate chips Instructions Preheat oven to 350 degrees Fahrenheit.Measuring Spoons Notes Cookie bars will keep for 5-7 days in a sealed container.Cookie bars freeze well, up to 3 months in a sealed plastic container or freezer bag.Optionally, add a cup of chopped nuts, like walnuts or pecans, to the dough with your chocolate chips. .
Chocolate Chip Cookie Bars
Skip the scooping and make your chocolate chip cookies in a pan instead!These buttery, soft and chewy Chocolate Chip Cookie Bars require no mixer, no chilling, and no fuss.When you’re craving all the goodness of a warm, chewy chocolate chip cookie, but can’t muster the energy to whip out the electric mixer, let alone the patience to scoop and rotate baking sheets.With no mixer, no chilling, and no scooping, these chocolate chip cookie bars are your perfect lazy-day dessert.They’re just as soft, chewy, buttery, and delicious as their cookie counterparts, but they take a fraction of the time to prepare.Whether you’re in need a quick sugar fix, a last-minute party or potluck dish, or you just don’t have the energy to scoop a single cookie, I’ve got you covered.As we’ve already established, making perfectly chewy cookie bars isn’t as simple as dropping a regular cookie dough recipe in a pan.Melted butter (rather than softened) coats every molecule of the cookie dough for the best, buttery taste.Melted butter (rather than softened) coats every molecule of the cookie dough for the best, buttery taste.We’ll use more brown sugar than white for more moisture (softer cookie bars!).We’ll use more brown sugar than white for more moisture (softer cookie bars!).I added an extra egg yolk for chewier, more tender cookie bars.I added an extra egg yolk for chewier, more tender cookie bars.If you’re like me, you might also want to grab some vanilla ice cream to serve alongside these bars while they’re warm.SAM’S TIP: I like to reserve a handful of chocolate chips for sprinkling on top of the bars just before baking.I’ll be walking you through all the steps in my written recipe and video below!▢ 2 cups semisweet chocolate chips (340g) Recommended Equipment ▢ 9×9 baking pan.▢ Mixing bowls Cook Mode Prevent your screen from going dark Instructions Preheat oven to 350F (175C) and prepare a 9×9" (23x23cm) pan by lining with parchment paper (or lightly grease and flour).Combine melted (cooled) butter and sugars in a large bowl, stir well.In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, and salt.Gradually stir dry ingredients into wet until completely combined.Bake on 350F (175C) for 35 minutes or until edges just begin to turn golden brown. .
Oatmeal Chocolate Chip Cookie Bars
Thick and chewy Oatmeal Cookie Bars are a great treat for a crowd, potlucks and parties.They have the flavor you love from a great oatmeal chocolate chip cookie, baked into easy and delicious bars!These Oatmeal Chocolate Chip Cookie Bars are a regular, sweet-tooth-satisfying weekend treat at our house!.Mix dry ingredients: In a separate bowl combine the dry ingredients: salt, baking soda, baking powder, flour, rolled oats, and 1 cup chocolate chips.Recipe 4.83 from 436 votes Oatmeal Chocolate Chip Cookie Bars Oatmeal Chocolate Chip Cookie Bars are thick and chewy and a great treat for potlucks and parties.They have the flavor you love from a great chocolate chip cookie, baked into easy and delicious bars!Print Pin Rate Author Lauren Allen Course Dessert Cuisine American Servings 24 Calories 254 Cost 5 Prep 15 mins Cook 30 mins Total 45 mins Save Recipe Ingredients 1x 2x 3x ▢ 1 cup butter , room temperature.Instructions Preheat oven to 350 degrees F. Lightly grease a 9 x 13 inch pan with cooking spray or line with parchment paper.Add dry ingredients to the creamed mixture and stir until combined.Press into prepared ban and bake for 25 to 30 minutes or until golden brown.Notes To freeze: Allow the cookie bars to cool completely and cut into squares. .
Chocolate Chip Cookie Bars Recipe
I like to cut these chocolate chip cookie bars into small squares for portion control because they can be addicting.Once the bars cool completely, you can remove the whole cookie from the pan and cut it into squares.I’m so excited to be helping Carrian from Oh Sweet Basil celebrate her 30th birthday with a week of fantastic giveaways! .
Chocolate Chip Cookie Bars
My daughter followed this recipe the other night and made these cookie bars in no time at all.Chocolate Chip Cookie Bars on a white and blue plate.Some recipes use a jelly roll pan but I have found that the a) the dough is hard to spread out and b) the cookies are thin enough to fall apart.That's when the eggs in your dough are cooked to a safe temperature and you can enjoy a gooey cookie worry free!If you don't have a thermometer you can bake them until a toothpick inserted into the middle of them comes out mostly clean, but they might be over-baked and not as chewy.Chocolate Chip Cookie Bars on a Hazel Atlas KitchenAids plate.I wouldn't bake the crispy chocolate chip cookies into a bar, those might turn out a little too crunchy as they are meant to be that way and not chewy, but the other ones are definitely perfect for making chocolate chip cookie bars with. .
Chocolate Chip Cookie Bars
This cookie bar recipe is easy to make (5 minutes to mix, 20 minutes to bake) and results in a gooey, chewy, doughy yet fully cooked chocolate chip cookie bar that is 100% irresistible.What do you do when the craving for chocolate chip cookies strikes, but you just don't have the time (or energy) to scoop, roll and bake multiple batches of your favorite treat?And the results speak for themselves, gooey, chewy, doughy yet fully cooked chocolate chip cookie bars that are 100% irresistible.Serve the warm with a scoop of ice cream and you have achieved dessert nirvana!As you can see, there are only 10 ingredients in this chocolate chip cookie bar recipe, all of which you likely have on hand at all times!We'll chat briefly about the ingredients and possible substitutions before we jump into the "how-to" make this cookie bar recipe!I love the flavor of light brown sugar in this cookie bar recipe.I love the flavor of light brown sugar in this cookie bar recipe.I bake with organic cane sugar (I buy the Kirkland brand at Costco).I bake with organic cane sugar (I buy the Kirkland brand at Costco).If you choose unsalted you might need to increase the sea salt (I recommend tasting the dough and deciding)!If you choose unsalted you might need to increase the sea salt (I recommend tasting the dough and deciding)!Choose your favorite chocolate chip variety to use in these cookie bars!If you have an excess of candy in your house (think, post-Halloween) try making this Candy-Stuffed Cookie Bar variety!Choose your favorite chocolate chip variety to use in these cookie bars!If you have an excess of candy in your house (think, post-Halloween) try making this Candy-Stuffed Cookie Bar variety!Start making these cookie bars by creaming together the butter and sugars until the ingredients are evenly combined.Next, add vanilla and egg and beat again until the ingredients are mixed well and the sugar is dissolved!You can either mix the dry ingredients together in a separate bowl before you begin the rest of the recipe – which I recommend to ensure even distribution – or just toss them into the mixer on top of the beaten wet ingredients.Add in your favorite chocolate chips (or other mix-ins of your choice) and stir on low speed until they are evenly distributed throughout the dough!Choose your favorite sprinkles to make these cookie bars festive!Transfer the cookie bar dough to the baking dish and use a spatula to press it into the pan until the top is even.If your oven is baking too hot or too cold, then the cookie bars might burn on the top and still be gooey in the center.Store these cookie bars in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 2 months.If you're cutting these to add to a cookie tray or serve to a crowd, here are my tips on getting clean, even squares:.Then wipe it clean, dip it in warm water, then dry again before each subsequent cut.These chocolate chip cookie bars are done when the edges are lightly golden brown and the top is set.They will jiggle slightly when removed from the oven, which gives you the nice gooey center pieces.This cookie bar recipe is easy to make (5 minutes to mix, 20 minutes to bake) and results in a gooey, chewy, doughy yet fully cooked chocolate chip cookie bar that is 100% irresistible.▢ 8x8" baking pan Ingredients US Customary Metric 1x 2x 3x ▢ ½ cup butter softened.Line a 9x9” square baking pan with parchment paper and lightly grease.Use the parchment paper to lift the cookie bars out of the pan, then cut into squares and serve.Video Notes How to double this cookie bar recipe: Need to serve a large crowd?I bake with organic cane sugar (I buy the Kirkland brand at Costco).I bake with organic cane sugar (I buy the Kirkland brand at Costco).If you choose unsalted you might need to increase the sea salt (I recommend tasting the dough and deciding)!If you choose unsalted you might need to increase the sea salt (I recommend tasting the dough and deciding)!Choose your favorite chocolate chip variety to use in these cookie bars!Choose your favorite chocolate chip variety to use in these cookie bars!Store/freeze Store these cookie bars in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 2 months. .
Nestle Toll House Chocolate Chip Pan Cookie Recipe
We love the Toll House bars made from scratch, but with our hectic schedules it's hard to find time! .
Best Chocolate Chip Cookie Bars Recipe- 2 dozen in 30 minutes!
The Ultimate Summer Bundle (calendars, activities, and printables) is on sale now!It's pretty bold to claim something as the best, but these chewy chocolate chip cookie bars really are the.Especially if you want the deliciousness of homemade chocolate chip cookies with only 10 minutes of hands-on-time.You are not alone in wanting soft & chewy chocolate chip cookies without spending hours in the kitchen.Because between work, homework, and housework, there just always isn't time to have hours making cookies.They turn out perfect every single time I make them in my favorite inexpensive 9x13 pan .This chocolate chip cookie bars recipe is one you'll want to pin, print and keep up your sleeve all year long.Save this recipe for ANYTIME you need easy chocolate chip bars.With only 10 minutes of hands-on time, you'll end up with square chocolate cookies without tons of work.You don't need to be a professional baker to have success with these cookie bars, but here are a few steps you'll want to be sure to follow to ensure they turn out perfectly.Cream the softened butter and sugars for a few minutes until you get a mixture that looks like this.Then add in the flour and dry ingredients and give it a good mix.Hint: I never sift the flour and dry ingredients together first because that's just one extra bowl to clean.Or try serving them warm with a scoop of vanilla ice cream on top.You can cut them smaller to make bite-sized portions that are cute for baby showers or gatherings.A glass pan will make the cookie bars turn out on the soggy side.But I prefer the firm, crisp edges that my aluminum pan give these cookie bars.Use a Bosch or extra large mixing bowl (you'll have over 6 cups of flour plus other ingredients.).A double batch will make 2, 9x13 pans or a baker's half sheet plus an 8x8 baking dish worth of cookies.Add 3-5 extra minutes of baking time for the baker's half sheet.I live at high altitude, so if you are at a lower elevation, you may need to adjust how much flour you use.This recipe is loved by hundreds of thousands of people, so why not give this as a gift?This recipe paired with this perfect inexpensive cookie bar pan IS the easiest gift ever.After you make this recipe, will you pretty please leave a comment with a star rating? .