Description
Delicious and thick chocolate chip cookie bars that are sure to satisfy your sweet tooth.
Ingredients
Scale
- 3 cups all-purpose flour (don’t over measure.)
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup unsalted butter (room temperature)
- 1 1/4 cup firmly packed light brown sugar
- 1/2 cup Zulka Sugar or granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 bag Ghirardelli Semisweet Chocolate Chips
- 1 cup Ghirardelli Mini Chocolate Chips
Instructions
- Preheat the oven to 350°F. Line a 13×18 sheet pan with parchment paper, spraying the parchment with non-stick cooking spray. Set aside. (Can also put in a 9×13 pan for extra thick cookie bars. Add 5-15 minutes to baking time.)
- In another large bowl, using an electric mixer at medium speed, beat together the butter and sugars about 2 minutes until smooth.
- Add the eggs and vanilla and mix on low speed until combined.
- Sift the flour, baking soda, and salt over the wet mixture and mix together until just incorporated. Do not overmix.
- Add the bag of chocolate chips and stir with a wooden spoon until just incorporated. The dough will be very thick.
- Spread the thick cookie dough out evenly by dropping spoonfuls onto the baking sheet and spreading it out with fingers or a rubber spatula sprayed with non-stick spray.
- Sprinkle mini chips on top of the dough.
- Bake bars for 20 to 25 minutes or until golden brown. Cool in the pan on a wire rack.
- Makes 3-4 dozen bars depending on how big you make them.
Notes
- You can have thicker bars by using 1 1/2 times the recipe.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg