It’s been a rough day… and there are only a few things that make rough days bearable. Wine, good workouts, and freshly baked cookies. Some days require cookies! I found the recipe for these cookie bars here and think they turned out perfectly! I will definitely make them again. They are thick and chewy and if you catch one out of the oven – gooey. They are a wonderful alternative to individual cookies since you just dump the dough in a pan and bake. No rolling, no batches, no waiting… just bake and cut. Super simple and quick!
Chocolate Chip Cookie Bars
2 1/8 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
¾ cup, melted and cooled slightly
1 cup light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 tsp vanilla extract
2 cups chocolate chips
Preheat the oven to 325 degrees. Adjust the oven rack to lower-middle position.
Line a 9X13-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch so you can grab those edges and pull the brownies from the pan after they have baked.
Spray the foil-lined pan with nonstick cooking spray.
Mix the flour, salt, and baking soda together in medium bowl; set aside. Whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, and vanilla and mix well.
Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not overmix. Fold in the chocolate chips and turn the batter into the prepared pan, smoothing the top with the spatula.
Bake until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 24-28 minutes. Cool on a wire rack to room temperature.
Remove the bars from the pan by lifting the foil overhang and transfer them to a cutting board. Cut into 2-inch squares and serve.