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Category: cookies
Prep Time: Cook Time: Total Time:
Chocolate Chip Cookie Bars
Yield: 24 bars
Ingredients:
8½ ounces (2 cups minus 2 tablespoons) cake flour
8½ ounces (1⅔ cups) bread flour
1½ teaspoons baking powder
1¼ teaspoons baking soda
1½ teaspoons kosher salt
10 ounces (1¼ cups) unsalted butter, at room temperature
10 ounces (1¼ cups) light brown sugar
8 ounces (1 cup + 2 tablespoons) granulated sugar
2 eggs
2 teaspoons vanilla extract
2½ cups (425 grams) semisweet chocolate chips
Directions:
1. Preheat oven to 350 degrees F. Lightly grease a 9x13-inch baking dish.
2. Sift together the cake flour, bread flour, baking soda, baking powder and salt into a large bowl and set aside.
3. Cream together the butter and sugars on medium speed until very light, about 5 minutes. Add the eggs one at a time, mixing well after each addition, then add the vanilla. Reduce the mixer speed to low, gradually add the dry ingredients and mix until just combined, 5 to 10 seconds. Using a rubber spatula, fold in the chocolate chips.
4. Turn the dough out into the prepared baking pan and press into an even layer. Chill in refrigerator, if you have time. If not, Bake until the edges cookies are light brown and set, but the center still look pale, about 15 to 20 minutes. Allow to cool completely, then cut into squares and serve. Leftover cookie bars can be stored in an airtight container at room temperature for up to 4 days, or wrapped in plastic wrap, placed in a freezer bag and frozen for up to 3 months.
Recipe Source: (Recipe adapted from The New York Times)
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Category: cookies
Prep Time: Cook Time: Total Time:
Chocolate Chip Cookie Bars
Yield: 24 bars
Ingredients:
8½ ounces (2 cups minus 2 tablespoons) cake flour
8½ ounces (1⅔ cups) bread flour
1½ teaspoons baking powder
1¼ teaspoons baking soda
1½ teaspoons kosher salt
10 ounces (1¼ cups) unsalted butter, at room temperature
10 ounces (1¼ cups) light brown sugar
8 ounces (1 cup + 2 tablespoons) granulated sugar
2 eggs
2 teaspoons vanilla extract
2½ cups (425 grams) semisweet chocolate chips
Directions:
1. Preheat oven to 350 degrees F. Lightly grease a 9x13-inch baking dish.
2. Sift together the cake flour, bread flour, baking soda, baking powder and salt into a large bowl and set aside.
3. Cream together the butter and sugars on medium speed until very light, about 5 minutes. Add the eggs one at a time, mixing well after each addition, then add the vanilla. Reduce the mixer speed to low, gradually add the dry ingredients and mix until just combined, 5 to 10 seconds. Using a rubber spatula, fold in the chocolate chips.
4. Turn the dough out into the prepared baking pan and press into an even layer. Chill in refrigerator, if you have time. If not, Bake until the edges cookies are light brown and set, but the center still look pale, about 15 to 20 minutes. Allow to cool completely, then cut into squares and serve. Leftover cookie bars can be stored in an airtight container at room temperature for up to 4 days, or wrapped in plastic wrap, placed in a freezer bag and frozen for up to 3 months.
Recipe Source: (Recipe adapted from The New York Times)
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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