Super-Chewy Chocolate Chip Cookie Bars
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What's not to love about an all-cookie cookbook? Sally McKenney, of popular blog Sally's Baking Addiction, has a new collection of her favorite recipes out that will revolutionize your holiday baking season. These super-chewy chocolate chip cookie bars are guaranteed to be a hit.
Also known as "spread-and-bake" chocolate chip cookies, these couldn't be easier!
Sally Says: Unlike regular chocolate chip cookies, I use all brown sugar in these bars for lots of flavor.
Make-Ahead Tip: Prepare the dough, following steps 2 through 4, then cover tightly and refrigerate for up to 3 days or freeze for up to 3 months. When ready to use, allow the dough to come to room temperature (if frozen, thaw in the refrigerator first), preheat the oven to 350°F (180°C), and continue with step 5. Baked bars can be frozen for up to 3 months; allow to thaw overnight in the refrigerator, then bring to room temperature before serving.
- 2 3/4 cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup unsalted butter
- 2 cups packed light brown sugar
- 2 large eggs plus 1 egg yolk
- 2 teaspoons pure vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup chopped walnuts
- Preheat oven to 350°F (180°C). Line a 9 × 13-inch (23 × 33 cm) baking pan with parchment paper, leaving enough overhang around the sides to easily lift the bars out. (I encourage parchment so that you can easily remove the baked dough as a whole and not cut it into bars while it’s in the pan.)
- Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
- In a large bowl, whisk the butter and brown sugar together until combined. Whisk in the eggs and egg yolk, then whisk in the vanilla extract until combined.
- Add the dry ingredients to the wet ingredients and stir with a rubber spatula or wooden spoon until the cookie dough comes together. Stir in the chocolate chips and walnuts. The dough will be soft, yet heavy.
- Press the dough evenly into the prepared baking pan. Bake for 24 to 27 minutes, or until the edges and top are lightly browned.
- Remove from the oven and allow to cool completely in the pan on a wire rack. Once cool, remove the baked dough from the pan by picking it up with the parchment paper on the sides. Cut into squares.
- Bars will stay fresh in an airtight container at room temperature for up to 1 week.