Who doesn’t love a good choc chip cookie eh?! So why not turn them into Choc Chip Cookie Bars? I know! I think it’s a great idea too, I’m glad we agree. These Choc Chip Cookie Bars are really easy to make & perfect when you’re expecting company, to take into the office or even for your next bake sale!
Here is what you will need to make 16 small or 9 large.
(Recipe adapted from Lil’Luna)
- 115g Unsalted Butter, soft*
- 200g Light Brown Sugar
- 1 Egg
- 1 tsp Vanilla Extract
- 125g Plain Four
- 1/2 tsp Salt
- Pinch of Bicarbonate of Soda
- 150g Milk Chocolate Chips
*If your butter isn’t really really soft, melt it instead.
Essential Equipment
- 23cm (9″) Square Baking Tin/Dish
Choc Chip Cookie Bars Recipe
Preheat your oven to 180°C/Fan 170°C and grease & line the base and 2 sides of the baking tin/dish.
In an electric stand mixer or a large bowl with an electric hand whisk, beat together the butter (really soft or melted) and the sugar until very light and fluffy.
Add in the egg & the vanilla and beat again until smooth. Scrape the bowl down half way through.
Sift in the flour, salt & bicarbonate of soda. Fold in using a spatula. Don’t overdo it, just fold until you can’t see anymore flour.
Stir through two thirds of the chocolate chips.
Tip the mixture into the prepared tin/dish and press evenly, right into the corners. Top with the remaining chocolate chips and bake in the preheated oven for 20-25 minutes.
It should golden and a little crunchy on top when done.
Allow to cool completely in the tin/dish before removing and slicing into 9 or 16 bars. Store in an airtight container at room temperature and consume within 4-5 days.
Choc Chip Cookie Bars are just wonderful! Gooey in the middle, chewy on the edges and packed to the rafters with milk chocolate chips. I do love making a big tray of something and cutting into bars instead of making lots of small individual ones. So much simpler and less hassle!
I hope you enjoyed the post my lovelies, until next time!
Miss KitchenMason
