Chewy Chocolate Chip Bar Cookies
A simple recipe for those who want to make chocolate chip cookies without the hassle of dropping batter into individual cookies. These buttery, chewy bar cookies are totally scrumptious... Make them with or without the coconut and/or nuts. If desired, substitute white, milk chocolate, bittersweet, or peanut butter chips for the semisweet chips called for in the recipe."These cookies rock! They're really easy to make (I skipped the coconut and nuts). I used cooking spray to grease the baking pan instead of butter, which worked fine. I'm not sure what the extra 2T of flour (listed in the ingredients) is for..I didn't use it. Anyway..YUM. " - powpowsurfer
Yield: 3 Ready in 45 minutes
favorite of 4,679 people 2,790 people want to try
Verified by stevemur
|2 cupsbleached all-purpose flour; plus 2 tbsps|
|1/2 teaspoonBaking soda|
|3/4 cupunsalted butter; (1 1/2 sticks), melted and cooled slightly|
|1 cuplight brown sugar; firmly packed|
|1/2 cupGranulated sugar|
|1 largeEgg yolk|
|2 teaspoonVanilla extract|
|1 package (12 oz)Semisweet chocolate chips|
|1/2 cupunsweetened shredded coconut; toasted (optional)|
|1/2 cuppecans or walnuts; toasted and coarsely chopped (optional)|
Chewy Chocolate Chip Bar Cookies Preparation
Place oven rack in lower-middle position and heat oven to 350 degrees. Spread nuts on rimmed baking sheet and bake until deep golden brown, 10 to 15 minutes. Transfer nuts to cutting board to cool; chop coarsely and set aside. Toast coconut on same rimmed baking sheet, stirring 2 to 3 times, until light golden, about 5 to 7 minutes; set aside. (Keep a close eye on the coconut when toasting as it can burn quickly.) Lower oven temperature to 325 degrees F. Lightly butter a 13- by 9-inch baking pan; set aside. If the pan is glass or Pyrex, turn the oven heat down to 300 degrees F.
Whisk flour, salt and baking soda together in a medium bowl; set aside.
In a Large bowl, whisk melted butter, brown and granulated sugars together until combined. Add egg, egg yolk, and vanilla and mix well. Fold dry ingredients into egg mixture until just combined. Do not overmix. Fold in chips, coconut, and nuts, if desired, and turn batter into prepared pan, smoothing top with spatula.
Bake until top is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, about 25 to 30 minutes. Cool to room temperature on wire rack, 1 to 2 hours. Transfer to cutting board, cut into bars and serve.
Makes about 3 dozen (1 1/2- by 2 1/2-inch) bars.
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