These were easy and tasty but maybe a little heavy. Next time I might try 2 full eggs or a little less flour - or maybe a touch of baking powder. I really like the ease of bar cookies for Sunday dinners.
THICK AND CHEWY CHOCOLATE CHIP COOKIE BARS
- 12 tablespoons butter (1 1/2 sticks), melted and cooled slightly
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 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 + 2 tablespoons (10 1/2 ounces) all purpose flour
- 2 cups chocolate chips or chocolate chunks (semisweet, bittersweet, milk, white, peanut butter…the options are endless!)
- 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.
- In a large bowl, whisk together the melted butter, salt and baking soda together until well combined. Add the brown sugar and granulated sugar and stir until evenly combined. Add the egg, egg yolk, and vanilla and mix well.
- Add the flour. Using a rubber spatula or wooden spoon start folding the flour into the wet ingredients. After a few stirs (with streaks of flour remaining), add the chocolate chips or chocolate chunks and mix until combined. Don’t overmix, just stir until no dry streaks remain (sometimes I use my hands as the dough gets thick).
- Press the batter evenly into the prepared pan.
- Bake until the bars are light golden brown on the edges, 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 squares and serve.