Impromptu barbecues just kind of come together a lot with our group of friends, especially now that it’s summer. I always want to contribute dessert, but with such short notice it usually ends up being chocolate chip cookies because they’re so easy to throw together.
This weekend I decided to branch out a little bit with these chocolate chip cookie bars. They’re low maintenance crowd pleasers that are even easier than cookies because they don’t have that drop-spoonfuls-of-dough step, and from my non-dishwasher owning perspective, washing a 13 x 9 pan is easier than washing 2 cookie sheets plus 2 Silpats.
These have a higher brown sugar-to-white ratio than my typical chocolate chip cookie recipe, and they’re made with melted butter rather than softened. The resulting bars are golden brown, chewy, and full of chocolate chips. I might be tempted to say that I like them even better than typical chocolate chip cookies, but I think I’ll have to test a few more batches to commit to that statement.
(adapted from Eat At Allie’s)
2 1/8 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons butter (1 1/2 sticks), melted and cooled slightly
1 cup packed light brown sugar
1/2 cup granulated sugar
2 medium eggs
1 tablespoon vanilla extract
2 cups chocolate chips
Preheat the oven to 350 F and line a 13 x 9 baking pan with foil. Grease the foil with butter or spray with nonstick spray.
Sift the flour, salt, and baking soda together into a medium bowl.
Beat the butter and sugars together in the bowl of a stand mixer, then mix in the eggs and vanilla. Add the dry ingredients and mix on low just until all the traces of flour disappear. Fold in the chocolate chips, then spread the batter evenly in the prepared pan.
Bake for about 24 minutes, or until golden and set. Cool in the pan for about 15 minutes, then carefully lift the foil out and let the bars cool completely before cutting them into squares (they’ll firm up as they cool).