Look at this amazing recipe for Chocolate Chip Cookie Bars that Center Cut Cook recently posted on her site. The recipe comes together much faster than regular chocolate chip cookies because you don’t have to scoop out individual cookies onto a cookie sheet.
Instead, you just spread the cookie dough in a 13×9 pan, bake it, let it cool, and then cut your pieces as big or as small as you like. What could be easier?
She recommends that if you want an ultra soft, almost cookie-dough like result then you should under-bake the cookies a bit. And if you’re looking for a more firm result, then bake the chocolate chip cookie bars a little longer.
Another neat tip she suggests is to line your pan with foil to sort of create handles. That way, once the bars cool completely, you can remove the whole cookie from the pan and cut it into squares.
Here’s the recipe:
- 1/2 cup butter, softened
- 1/2 cup shortening
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 and 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semisweet or milk chocolate chips
- Pre-heat your oven to 375 degrees.
- Grease a 9 x 13 inch pan OR for easy removal, line a 9 x 13 inch pan with foil, then spray the foil with non-stick cooking spray.
- With your mixer combine butter, shortening, sugar and brown sugar until smooth, about 3 minutes.
- Add in eggs and vanilla and beat for an additional 2 minutes.
- Turn the speed down to low and add in flour, baking soda and salt. Scrape down the sides of the bowl as you go.
- Fold in the chocolate chips until they are distributed throughout the dough.
- Spread the dough into your prepared baking dish.
- Bake for 15-20 minutes. If you bake them for 15 minutes, they are going to appear undercooked. This is what will give you the super soft result.
- Allow the cookies to cool completely before cutting them into squares. Sometimes I pop the pan in the refrigerator or freezer to help speed the cooling process along.