Gently fold in dry ingredients and chocolate chunks until just combined. Don't forget to scrape down the sides of the bowl again. Stir in vanilla, egg, and egg yolk, making sure to mix until fully combined. Make sure to scrape down the sides of the bowl to ensure all is combined. Mix together on medium speed for around 2 minutes, until light and fluffy.
In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer combine butter and sugars. Some people may just dump all the dry ingredients into the wet but I like to premix them to ensure the leaving agent, cornstarch, and salt are evenly distributed. In a medium bowl whisk together the flour, baking soda, salt, and cornstarch. Lightly grease the foil then set the pan aside. Line your pan with foil so it overhangs on the sides - this makes it easier to remove the bars when done baking. I use an 8-inch, but if you use a 9-inch reduce the baking time and expect the bars to be a little thinner. With any baking recipe, it is crucial that your oven is properly preheated or you risk ruining your bake. Next time, try my oatmeal chocolate chip cookie bars. Roasted walnuts or pecans would be a great addition to these bars. You could also be using butterscotch chips or white chocolate chips. I also love to use Callebaut Chocolate Callets, because they don't have all the additives of chocolate chips they melt and taste way better. Plain chocolate chips work but I much prefer to chop my own chocolate bars to get the best chunks. Also known as cornflour, this ingredient helps tenderize the baked good. A classic ingredient for that chocolate chip cookie flavor profile. Brown sugar is made with molasses so it provides more moisture and flavor than plain granulated sugar. Like most cookie recipes I like to use a combination of granulated/ caster sugar and light brown sugar. I like to just place my butter on the counter overnight or you can take it out of the fridge cut it into chunks for it to soften faster. Make sure your butter is softened to room temperature. You can use unsalted or salted, just know that if you use salted I would reduce or eliminate the salt in the recipe. Just your standard cookie ingredients here: look at that pool of chocolate!Īlso, a sprinkling of sea salt on top is fantastic!!! My sister says this is a great recipe and we need to make them more often! Perfect for a potluck. And as always I prefer to use big 'ol chunks of chocolate rather than chips because a. I love these bars because they are perfectly thick, but not too thick. This is where chocolate chip cookie bars come into play, you make one dough, whack it into the pan and bake. The trouble with cookies is you have to scoop the dough, roll into a ball, set them just perfectly distanced from one another on a baking sheet, let them cool individually, basically its a lot of work. One is fresh bread slathered in butter, another is traveling to a new city, and warm chocolate chip cookies. There are few things in life that I truly go weak at the knees for. To make it easier to cut the bars into squares, use a sharp knife and make sure to clean it between each cut.Thick and chewy chocolate chip cookie bars will beat any sweet craving you have! Whipped up in minutes then baked all at once, no need to spend time scooping each cookie here! You won't miss the cookie shape with these bars!.You can also use the back of a spoon or a flat-bottomed measuring cup to help press everything down evenly. When pressing the mixture into the baking pan, make sure to press firmly to ensure that the bars will hold together.This will help ensure that everything is evenly distributed and prevent the ingredients from breaking or crumbling. When stirring in the oats and chocolate chips, use a spatula to fold everything together gently.This will make it easier to combine the ingredients and will help prevent burning. Use a microwave-safe bowl to melt the peanut butter, honey, and vanilla extract.Use other mini chips: you can use mini pb chips, butterscotch, or white chocolate chips.Add an extract: my favorite is vanilla extract.Swap the nut butter: if you can’t have peanut butter, use your favorite nut butter like almond and cashew butter.Variations for No Bake Monster Cookie Bars
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