Chocolate Chip Cookie Bars 9x13 Glass Pan
Cookie Bars

Chocolate Chip Cookie Bars 9x13 Glass Pan

  • July 7, 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

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

Chocolate Chip Cookie Bars

Chocolate Chip Cookie Bars

You might be wondering what makes cookie bars different than blondies.After all, they’re both bar recipes without cocoa, filled with chocolate chips, and made in a 9 x 13 (or 8×8 ) inch pan.In blondies, the ratio of butter to flour is much higher – giving a richer flavor.Whereas blondies have a texture more similar to brownies – they’re chewy, dense, a little gooey and almost fudgy.Tips for Making Chocolate Chip Cookie Bars.You’ll notice that I didn’t just take my regular chocolate chip cookie recipe and bake it in a 9×13 inch pan.The melted butter coats every grain of sugar, creating a chewier texture.The melted butter coats every grain of sugar, creating a chewier texture.The extra egg yolks are key to chewy, tender bars.If you make an egg white omelette – you can justify a second cookie bar 😉.The extra egg yolks are key to chewy, tender bars. .

Chocolate Chip Cookie Bars Recipe

Chocolate Chip Cookie Bars Recipe

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

Chocolate Chip Cookie Bars

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. .

Best Chocolate Chip Cookie Bars Recipe- 2 dozen in 30 minutes!

Best Chocolate Chip Cookie Bars Recipe- 2 dozen in 30 minutes!

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? .

Thick and Chewy Chocolate Chip Cookie Bars

Thick and Chewy Chocolate Chip Cookie Bars

Thick and Chewy Chocolate Chip Cookie Bars

These Thick and Chewy Chocolate Chip Cookie Bars are rich, buttery and delicious!!Perfect for slicing and sharing, eating with a scoop of ice cream or packing for lunch!This chocolate chip cookie bar recipe is made in a 9 x 13 inch pan, so plenty to feed a crowd!These chocolate chip cookie bars are simple to make and come together in just a few minutes!!Start by creaming together the melted butter and sugars, add in the eggs and vanilla and mix until well combined.In a separate bowl combine the flour, baking soda, salt and cinnamon, whisk together and add to the butter mixture.Spread the dough into a glass 9 x 13 inch pan using the back of a wooden spoon or your hands.These Cookie Bars can be cooled and stored in the same pan you cook them in if they are going to be eaten within a day or two.It comes together quick, tastes rich and butter and feeds a ton of people!I hope you enjoy sharing (or not) this delicious thick and chewy chocolate chip cookie bar recipe!Print Recipe 5 from 1 vote Chocolate Chip Cookie Bars Prep Time 5 mins Cook Time 22 mins Total Time 27 mins Servings: 16 bars Calories: 274 kcal Cook Mode Prevent your screen from going dark Author: Sarah Alvord, Feeding Your Fam Ingredients 12 tbsp butter, melted and cooled.In a large mixing bowl or stand mixer cream together butter and sugars.In a separate bowl whisk together flour, salt, baking soda and cinnamon.Add to butter mixture and mix until dough pulls away from the sides of the mixer and forms a ball. .

Soft & Chewy Chocolate Chip Cookie Bars

Soft & Chewy Chocolate Chip Cookie Bars

Soft & Chewy Chocolate Chip Cookie Bars

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. .

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