Chocolate Chip Cookie Bars

Making my chewy chocolate chip cookies is pretty easy, but it’s a bit messy. With all the baking pans and extra spoons being used. It is annoying to have to clean it all up all the time. So I figured I could make it all into 1 baking pan.

I will be using the same ingredients as my chewy chocolate chip cookies recipe for the most part in this recipe.

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  • 2 cups all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 cup unsalted butter, melted
  • 3/4 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 Tbsp. vanilla extract
  • 1 egg
  • 1 egg yolk
  • 1 cup semisweet chocolate chips

Step 1: Line and grease a 10×15 inch jelly roll pan, or a large baking sheet.

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Step 2: Follow steps 3-8 from my Chewy Chocolate Chip Cookies

Step 3: Preheat the oven to 375°F.

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Step 4: Spread cookie dough into the prepared evenly.

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Step 5: Bake for 20-25 minutes, or until golden brown.

Step 6: Cool in the pan on a wire rack.

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Step 7: Cut into bars when cooled.

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Cookie Dough Truffles

While watching “Paula’s Best Dishes” I saw an episode where she make cookie dough truffles. And what perfect timing this was for me. I was trying to figure out what to make for a girl’s night-in party and this seemed just right. I will be using my Chewy Chocolate Chip Cookies recipe, but removing a few ingredients from that recipe.

Here are the ingredients needed for this recipe:

  • 2 cups all-purpose flour
  • 1/2 tsp. salt
  • 3/4 cup unsalted butter, melted
  • 3/4 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 Tbsp. vanilla extract
  • 1/2 cup miniature semisweet chocolate chips
  • 2 Tbsp water
  • 1 pkg. semisweet baker’s chocolate

Step 1: In a medium bowl, sift together the flour and salt; set aside.

Step 2: In a large bowl, cream together the butter, brown sugar, and white sugar until well blended.

Step 3: Beat in the vanilla extract and water until light and creamy.

Step 4: Mix in the flour mixture until just blended.

Step 5: Stir in the miniature semisweet chocolate chips.

Step 6: Scoop out 1 Tbsp of dough and place onto a parchment lined baking sheet. (Lightly flour fingers to keep from sticking to dough)

Step 7: Refrigerate dough balls for 2 hours.

Step 8: Melt baker’s chocolate in a double boiler or microwave. (I recommend checking out my Easy Truffles for steps 8-10)

Step 9: Using 2 forks, dip each chilled dough ball into the chocolate and coat it in the melted chocolate.

Step 10: Place back onto the baking sheet and refrigerate for 1 hour.

Step 11: Store in an air tight container.

Note: As a side treat I will be adding some Nutella in the center of some of the cookie dough ball before chilling them.

Chewy Chocolate Chip Cookies

I wanted to make a really soft cookie with leftover chocolate chips and butter in the refrigerator. So chocolate chip cookies came to mind.

Here are the ingredients needed for this recipe:

  • 2 cups all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 cup unsalted butter, melted
  • 3/4 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 Tbsp. vanilla extract
  • 1 egg
  • 1 egg yolk
  • 1 cup semisweet chocolate chips

Step 1: Preheat the oven to 325°F.

Step 2: Line baking sheets with parchment paper.

Step 3: Sift together the flour, baking soda and salt; set aside.

Step 4: In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.

Step 5: Beat in the vanilla, egg, and egg yolk until light and creamy.

Step 6: Mix in the sifted ingredients until just blended.

Step 7: Stir in the chocolate chips by hand using a wooden spoon or rubber spatula.

Step 8: Refrigerate dough for 30 minutes – 1 hour. (Optional)

Step 9: Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. (Cookies should be about 3 inches apart.)

Step 10: Bake for 20 -25 minutes in the preheated oven, or until the edges are golden brown.

Step 11: Cool on baking sheets for 2 minutes before transferring to wire racks to cool completely.

Note: If you don’t chill the dough the cookies won’t spread out as much

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