I found this recipe at Brenda's Canadian Kitchen, one of my favorite blogs to visit. I would have to agree with her, this is one of the best chocolate chip cookie bars I've ever made. My husband isn't a huge chocolate chip cookie fan but even he was constantly getting into these addictive little bars. They are chewy and moist and heavenly. I actually added about 3 extra minutes to my cooking time because I was afraid they would be undercooked. They did turn out perfectly for me but you will want to watch yours to make sure they cook to taste. What I LOVE about these bars is that each piece has a ton of chocolate in it. A ton, really. But I think if you decide to add walnuts you might want to cut back on the chocolate a bit.
Don't tell anyone but I did eat these for breakfast a few times. Shhhh! hehe In my defense, I had a busy week. In the last month of pregnancy I have to see the Dr. every.single.week. Which means I sit in the waiting room every.single.week.for.ever. And then I had to work, and house stuff and you know the story. I did go to a wedding over the weekend though. I'm shocked that my back wasn't bothering me too bad the night of the reception so I was able to walk around with Mimi and talk to people. I was worried that I would have another day of being stuck on the couch with pain, but nope! Yay!
I've also lost complete control of my pregnancy hormones. I go from mad, to laughing hysterically, to crying hysterically in minutes.
It's scary folks.
People are avoiding me. :)
|Sugar and egg mixture|
|Smooth the batter into the baking dish|
|Let cool to room temperature|
Serving Size = About 20 bars
Original Recipe: Brenda's Canadian Kitchen
- 2 cups plus 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup unsalted butter (1 1/2 sticks), melted and cooled slightly
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
- Preheat oven to 325F. Line a 13x9 -inch baking pan with foil, allowing overhang at the ends to lift the bars out easier (I skipped this and just sprayed my baking dish with oil).
- Mix the flour, salt, and baking soda together and set aside.
- Mix the melted butter and both sugars together until combined (I used my mixer). Add the egg, egg yolk, and vanilla and mix well. With a rubber spatula, fold the dry ingredients into the egg mixture until just combined but do not over mix. Fold the chips into the batter.
- Smooth the batter into the baking dish and bake until light golden brown, slightly firm to touch, and the edges start to pull away from the sides - about 27 - 30 minutes (I added 3 additional minutes). Let cool to room temperature, cut and serve.