I rarely make cookies. It’s not because I don’t love them, it’s because I don’t usually have time to sit around waiting for 3-4 batches to cook. Which is one of the reasons I love no-bake cookies so much (you just scoop them all out at once).
I very recently (painfully and reluctantly) turned down an amazing (unbelievably huge, once-in-a-lifetime, life-altering) opportunity because I just couldn't make it work around my family’s busy (chaotic, crazy, wouldn't-have-it-any-other-way) schedule.
But I’m supposed to scratch out 2 hours to bake cookies?
So THIS is how I make chocolate chip cookies! Throw all the batter in a pan and go for broke! I usually cut these into 24 bars but you can totally go smaller. These remind me of blondies because they’re so chewy and moist!
If you’re looking for Valentine’s, Christmas or any other themed cookies, just throw a handful of seasonal M&Ms on top before baking and you’re golden!
Chewy Chocolate Chip Cookie Bars
2 1/4 self-rising flour*
1 1/2 sticks (3/4 cup) butter, mostly melted
3/4 cup sugar
3/4 cup brown sugar
1 1/2 teaspoons vanilla extract
1 12-oz. bag semi-sweet chocolate chips (2 cups), divided
Line a 13x9 baking pan with aluminum foil then spray lightly with cooking spray; set aside. Preheat oven to 350 degrees.
Combine butter and sugars in a stand mixer or large bowl and mix with an electric mixer until combined and smooth. Mix in eggs and vanilla until well combined.
Add flour and mix on low speed until combined. Stir in all but a handful of chips (about 3 tablespoons).
Fold dough into prepared pan. Spread dough evenly into pan then sprinkle reserved chocolate chips on top of dough.
Bake at 350 degrees for 25-30 minutes or until light golden brown around the edges.
Once cool, lift up on the aluminum foil to remove the cookie slab from the pan. Cut into 24 bars and store in an air-tight container.
*If you don’t have any SR flour, just combine a scant 2 1/4 cups all-purpose flour with 1 teaspoon salt and 1 tablespoon baking powder.
Note: You don’t have to fool with reserving the handful of chocolate chips to sprinkle on top; it’s just a little trick food bloggers and food stylists use for swanky chippage. Otherwise, all the chips are mixed in the batter and you don’t really see them much. If you’re using M&Ms like I mentioned above, skip this step all together and sprinkle M&Ms on top instead.
This recipe was featured at the Weekend Potluck!