Chocolate Chip Cookie Bars
Course:
Dessert
Ingredients
- 281 grams Plain Flour
- 1 teaspoon Baking Soda
- 11⁄2 teaspoon Cornflour (UK version)
- 1⁄2 teaspoons Salt
- 170 grams Butter (melted & slightly -- but not fully -- cooled)
- 200 grams Brown Sugar
- 67 grams Sugar
- 1 Egg
- 1 Egg Yolk
- 2 teaspoons Vanilla Extract
- 180 grams Chocolate Chips
Steps
- Preheat the oven to 175°C.
- Line a 9-inch square baking pan (the high 8x8 silver is fine) with parchment paper, leaving enough paper around the sides to easily lift the bars out of the pan. Set aside.
- Melt the butter, then leave to cool slightly, but not completely.
- In a large bowl, whisk the flour, baking soda, cornflour, and salt together. Set aside.
- In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain.
- To the medium bowl, add the egg, extra egg yolk, and vanilla extract. The mixture will be thick.
- Pour the wet ingredients into the dry ingredients and mix together until combined. The dough will be soft and slick, yet thick.
- Fold in the chocolate chips. The chips may not stick to the dough because of the melted butter, but do your best to combine them.
- Transfer dough to the prepared baking pan and press into an even layer. Lightly sprinkle the top with flaky sea salt, if desired. Also, I like to press a few more chocolate chips on top of the dough before baking; this is just for looks.
- Bake for 30 minutes or until lightly browned on the sides. Err on the side of under-baking and do NOT over-bake, or the cookie bars will taste a little dry and cakey. Use a toothpick to test for doneness; if it comes out mostly clean from the center of the pan, the bars are done.
- Allow the bars to cool in the pan set on a wire rack for at least an hour. Once relatively cool, lift the bars out of the pan using the parchment and cut into squares.
- Cover and store leftover bars at room temperature for up to 1 week.
Source: https://sallysbakingaddiction.com/soft-chewy-chocolate-chip-cookie-bars/#tasty-recipes-70422