Thick and Chewy Chocolate Chip Bars
Chocolate chip cookies are the quintessential “cookie” for a lot of people. Others love soft and chewy peanut butter cookies. Then, you have people who love brownies. But what if you love the flavors of chocolate chip cookies, and the texture of brownies?
My friends: you are in for a treat. These thick and chewy chocolate chip bars are an irresistible mix of chocolate chip cookie taste and brownie texture. They are sure to please!
Mix together the melted butter and sugars in a large bowl.
Add the egg, egg yolk, and vanilla and mix well. I think it’s that extra yolk that helps make the bars a little more rich and chewy.
Fold in the flour, salt, and baking soda just until combined. I stop a few strokes of combined, because I know I’m going to be stirring in chocolate chips, too!
Fold in a heaping cup of chocolate chips. You can go up to 2 cups of chips, and use any variety you wish (semi-sweet, dark, milk, white, peanut butter, etc.). At this house, we find that about 1 cup of chocolate chips suits our dough:chip preference!
Pour the thick batter evenly into a greased 13″x9″ baking dish.
Bake for about 24-28 minutes, until the bars are light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan.
As difficult as it is to wait, it’s best to let the bars cool to room temperature before cutting into squares. They keep their shape much better when cooled. However, if you’re not going for looks, cut them while still warm and top with a scoop of ice cream!
Yield: 12 to 20 bars
Preheat oven to 325 degrees F. Grease a 13?x9? baking dish and set aside.
Mix together the melted butter and sugars in a large bowl. Add the egg, egg yolk, and vanilla and mix well. Fold in the flour, salt, and baking soda just until combined. Fold in the chocolate chips. Pour batter evenly into the prepared dish.
Bake at 325 degrees F for about 24-28 minutes, until bars are light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan. Cool to room temperature before cutting into squares.
Adapted from Mel’s Kitchen Cafe