![]() ![]() Refrigerate for 30 minutes up to 3 days before baking. Tuck in a few more chocolate chips to the top of the dough for the prettiest after-baking presentation. Keeping a light hand is best while evening things out.Īdd more chips. Add the batter to the prepared baking pan and lightly press the dough into corners of the pan, evening out the tops as you go. Blend the flour with the sugar mixture, then stir in the chocolate chips and nuts.ĭig in and press. Once the egg is added, the batter will come together better with the additional moisture.Ĭombine the dry ingredients with the wet. Because this is a small batch recipe, I use my hand mixer instead of the stand mixer, and if the butter isn’t soft, it’s a lot harder to incorporate the big chunks. Before mixing with the brown sugar, be sure your butter is soft and pliable. I don’t bother sifting, a simple whisking with a fork does the trick.īlend softened butter with the brown sugar. Like all cookies, toss the dry ingredients together-flour, baking soda, baking powder, kosher salt-in a small bowl. The higher heat bakes the bars faster with less spread, thus, a thicker cookie bar. I bake these cookie bars at 375☏ instead of the standard 350☏ cookie baking temp. I’ve also made these in 9″ pie tin and they turn out awesome when cut into pie shapes. Because it has straighter sides that don’t curve and slope, this is my favorite 8″ X 8″ baking pan. Lightly butter an 8″ X 8″ baking pan, or for thinner bars, use a 9″ X 9″ pan. Semi-sweet chocolate chips (or milk chocolate).Butter (Grandma called for shortening, but I found it didn’t give the cookies enough flavor).This recipe calls for nearly the same list of ingredients as regular chocolate chip cookies, but in smaller portions: Instead of making a big batch of our favorite Milk Bar salted chocolate chip cookies or my family recipe for oatmeal chocolate chip cookies that makes 36 cookies, this recipe makes a nice and tidy 16 squares for days when the cravings strike and you don’t need a lot of tempting leftovers. Instead, press the dough into a single baking pan to cook all at once in my grandma’s super easy recipe for chocolate chip cookie bars.Īre these bars better than chocolate chip cookies? I haven’t decided yet. Solution? Spend less time in the kitchen when you skip the scoop. Skip the cookie scoop and make these chocolate chip cookie bars in the pan for a golden-brown, tender crisped outside and perfectly chewy middle, loaded with semi-sweet chocolate goodness.Ĭhocolate chip cookies: amazingly delicious and everyone’s favorite, but a time-sucker when it comes to portioning out large batches of individual scoops on baking trays ’til the dough runs out. ![]()
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