It's 12.30am and here I am baking Chocolate Chip Cookie Bar! Well, since my hubby is staying up late to fix his iPad, rather than keeping awake doing nothing, I decided to make this for breakfast.
These bars are soft and dense, with the perfect ratio of dough to chocolate. They are just like chocolate chip cookie, but bigger & chunkier, because it's cut into a giant square and say you ate just one, instead of being like oh I had 10 cookies for breakfast.
Recipe: Chocolate Chip Cookie Bar
Makes: 9 x 13inch baking pan
• 250g all-purpose flour
• ½ teaspoon salt
• ½ teaspoon baking soda
• 170g butter, melted and cooled to room temperature
• 100g light brown sugar (i use 80g, can cut to 60g)
• 75g granulated sugar (i use 60g, can cut to 50g)
• 1 large egg
• 1 large egg yolk
• 1 tablespoon vanilla extract
• 250g chocolate chips
1. Preheat oven to 160C.
2. Spray a 9x13-inch baking pan with nonstick cooking spray, or coat with butter, and set aside.
3. Sieves flour, salt, and baking soda. Set aside.
4. On a mixer, mix the melted butter and sugars together until combined. Add the egg, egg yolk, and vanilla extract and mix until smooth and pale. Slowly add the dry ingredients and mix on low, just until combined. Stir in the chocolate chips.
5. Put the cookie dough into the prepared pan, smoothing the top with the spatula. Bake cookie bars for 25-30 minutes or until the top of the bars are light golden brown and the edges start to pull away from the pan.
6. Cool bars on a wire rack to room temperature. Cut bars into squares and serve.
The bars still taste very sweet to me although I’d reduce the sugar. However the sweetness is perfect for my husband. I will highly recommend using dark chocolate chips and you may like to reduce the sugar if you are using semi sweet or milk chocolate chips.
Recipe inspired by: Two peas and their pod