Chewy Chocolate Chip Bar Cookies
by sgrishka
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.
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INGREDIENTS
- 2 cups bleached all-purpose flour ; plus 2 tbsps
- 1/2 teaspoon Salt
- 1/2 teaspoon Baking soda
- 3/4 cup unsalted butter ; (1 1/2 sticks), melted and cooled slightly
- 1 cup light brown sugar ; firmly packed
- 1/2 cup Granulated sugar
- 1 large Egg
- 1 large Egg yolk
- 2 teaspoon Vanilla extract
- 1 package (12 oz) Semisweet chocolate chips
- 1/2 cup unsweetened shredded coconut ; toasted (optional)
- 1/2 cup pecans or walnuts ; toasted and coarsely chopped (optional)
INSTRUCTIONS
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.
NOTES
Yodachien
Yodachien
These were amazing! Thanks for the recipe!!
karrenlastimosa
Randyy
Cut and ready to eat!
ladyhoffman
sgrishka
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Dozen (352g) | ||
| Recipe Makes: 3 Servings | ||
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| Calories: 1492 | ||
| Calories from Fat: 787 (53%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 87.4g | 117 % | |
| Saturated Fat 53.1g | 265 % | |
| Monounsaturated Fat 21.8g | ||
| Polyunsanturated Fat 6.7g | ||
| Cholesterol 262.5mg | 81 % | |
| Sodium 10420.1mg | 359 % | |
| Potassium 503.9mg | 13 % | |
| Total Carbohydrate 169.7g | 50 % | |
| Dietary Fiber 9.9g | 39 % | |
| Sugars, other 159.8g | ||
| Protein 15.4g | 22 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 1492
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
Cold Glass of Milk
I recommend pairing it with this recipe
"Is there a better pairing?" —
stevemur
What would you serve with this? Link in another recipe.