I decided that writing a blog post would be a good way to put off something I don’t particularly feel like doing right now. Thus, I bring you something amazing I made a few weeks ago: Chocolate Chip Cookie Bars.
One Friday night, I really wanted to bake something but didn’t feel like the hassle of being in the kitchen for a long time. We were going to sit down and watch a couple of movies, and I didn’t want to spend an hour in the kitchen beforehand. Bar cookies are always the answer in cases like that, but I didn’t want to make brownies like I usually do. I was thrilled to come across the recipe for chocolate chip cookie bars instead. I could make something with all the deliciousness of chocolate chip cookies but with the convenience of making brownies!
This recipe has changed a little bit since I printed it out in December, but not too much. My printout calls for 2 1/4 cups of brown sugar, 1/2 teaspoon salt, and 2 1/2 teaspoons baking powder, and doesn’t include espresso powder or butterscotch flavor. My printout also called for 3 cups of chocolate chips and 1 cup of nuts (which I omitted). The recipe now says to pat down the edges, but my printout didn’t say to and so I didn’t. I loved the recipe just as it was printed out, and so I’m not sure how the revised one would turn out.
This recipe was so easy to make. It couldn’t have taken me more than 10 minutes to mix everything together and put them in the oven. You mix together the flour, baking powder, and salt. You melt the butter and stir in the brown sugar until it’s smooth. Once it’s cool enough that it won’t cook eggs, you add them and the vanilla; I didn’t bother to do them individually. Next you add the flour, and then chocolate chips. I plopped the batter into a greased 9×13 inch pan and baked them for 30 minutes in a 350F oven. They were done at 30 minutes. The toothpick definitely didn’t come out clean, but they were golden and shiny on top.
As you can see, they went fast. I would actually consider them to be the best butterscotch brownie I’ve ever had, and they had a ton of chocolate chips in them. They were moist and delicious, very chocolatey but not overwhelmingly so, and actually were just as good a few days later. These were excellent.
Just imagine any soft chocolate chip cookie you’ve really, really enjoyed – and then imagine being able to have them to eat, and lot of them, by spending just 10 minutes making cookie dough and being able to bake them in a pan instead of having to spend a decent amount of time dropping them onto cookie sheets. That would be this recipe.