This past weekend we got invited to a barbeque at our friends house. Not wanting to show up empty handed, I asked my fiance what I should make. He said he didnt want chocolate chip cookies, he said he wanted chocolate chip cookie bars. He swears they are better than cookies. I went ahead and made chocolate chip cookies anyways, and kept telling him that the round version is the same as the bar version, just not in a pan. They were fantastic, and they got rave reviews at the party. (I'll post my favorite recipe later) So today I received my daily Martha Stewart email and it happened to be a recipe for chocolate chip cookie bars. Having never heard my fiance say he loves them so much and having never seen the recipe before, I took it as a sign and made a batch. He was right, they're totally better than the cookie.
This should be the next recipe you make. They're super easy and a huge hit. Don't be offended by the excessive amount of butter, there is a lot of it, but that must be why they're so excellent.
Chocolate Chip Cookie Bars
Adapted from Martha Stewart
1 1/2 c. (3 sticks) unsalted butter, room temp, plus more for baking sheet
4 c. flour
2 tsp. baking soda
3/4 tsp. salt
1 c. granulated sugar
1 1/2 c. packed light brown sugar
2 large eggs
1 Tlbs. vanilla extract
1 (12 ounce) bag senisweet chocolate chips
Preheat oven to 350 degrees. Generously grease a 12 x 17 inch pan with butter.
In medium bowl, whisk together flour, baking soda and salt. Set aside.
In bowl of electric mixer fitted with paddle attachment, cream together butter, sugar and brown sugar on medium speed until light and fluffy, about 2 minutes. Add eggs and vanilla; mix until well combined. Add flour mixture and beat on low speed until just combined. Beat in chocolate chips.
Spread dough on prepared baking sheet. Bake, rotating halfway through until edges are brown and top is golden, 20-25 minutes. Transfer to wire rack, let cool completely on baking sheet. Use a serrated knife to cut into bars.
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