Whenever I had to contribute some baked good to a school function as a child, my mom’s go-to treat was a pan of chocolate chip bars. She’d whip out a box store-bought cookie dough, stir in the necessary eggs, melted butter, and water, press it into a pan, and about 25 minutes later, voila: delicious cookie bars, perfect for school picnics and parties.
I’d not made chocolate chip bars until yesterday, and I’m delighted to say they turned out really well. They’re delicious, not unlike the bars of my childhood, with an almost fudgy middle. I’ve begun working chocolate back into my diet after four years of living a migraine-induced chocolate-free life, but so far, so good. I highly recommend this simple recipe if you’re craving a chocolate chip cookie, but short on time.
- 2 3/4 cups flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 13 1/3 tablespoons (2/3 cup) butter, melted
- 2 1/4 cups brown sugar
- 3 eggs
- 1 1/2 teaspoons vanilla extract
- 12-ounce package milk chocolate chips
Preheat oven to 350 degrees. Lightly spray a 10 x 15 x 1 pan with baking spray.
In a large bowl, whisk together flour, baking powder, and salt. In a separate bowl, combine melted butter, brown sugar, and vanilla and stir until smooth. Allow to cool for a few minutes, then stir in eggs, one at a time, and add flour mixture, stirring to combine completely. Stir in chocolate chips.
Spread batter into the baking tin and bake for 24-25 minutes, until the top is shiny and edges are light golden brown. The center will look set, but a cake tester will come out with some moist crumbs; this is totally fine. Be careful not to over-bake your bars; you want the center to be a little bit gooey.
Remove from oven and cool completely before cutting into bars. Store in an airtight container at room temperature for 3-4 days. Makes 35.