Simple to make and full of chocolatey goodness, these Chocolate Chip Cookie Bars are the perfect after-school treat or lunchbox surprise.
Six weeks in, and I’m still going strong with my Sunday plan of cooking for the week. A friend and I got together yesterday and made breakfast and lunch for the kids for the week, along with three dinners for our families. Yesterday’s productivity even managed to include apple pies for dessert.
When we’re making lunches for the kids, we include a homemade sweet item on the side. We have made fudgy brownies and chocolate chip cookies. This time? A new recipe from Martha Stewart, Chocolate Chip Cookie Bars.
I have a love/hate relationship with Martha Stewart recipes. Not so much in the recipes themselves, but in their success rate. Which is exactly what I thought about as I was creaming three sticks of butter … how much this was going to cost me if it didn’t work out.
*as an aside, it’s three sticks of butter for a 12×17 sheet pan, so not as terrible as it sounds at first blush*
Barring my concern over the recipe working or not, we ended up on this side of success with the finished product. I liked that it was slightly different than the usual chocolate chip cookie, and because they’re bars baked in a sheet pan, we could easily customize the size of the bars when cutting them, so they fit perfectly in the Easy Lunchboxes we were using.
A sturdier bite than the average chocolate chip cookie, my friend described these as chocolate chip blondie-ish. The kids loved them, and I loved that because they were sturdier than the average cookie, they would hold up well with all the banging around that lunch boxes do in their backpacks.
Because, you know, kids.
And bonus? The recipe is super simple and one that likely doesn’t require a trip to the grocery store for special ingredients.
Chocolate Chip Cookie Bars
Recipe courtesy of Martha Stewart Holiday magazine, 2003
1-1/2 cups (3 sticks) unsalted butter, room temperature, plus more for greasing the baking sheet
4 cups all-purpose flour
2 teaspoons baking soda
3/4 teaspoon salt
1 cup granulated sugar
1-1/2 cups packed light-brown sugar
2 large eggs
1 tablespoon pure vanilla extract
1 (12-ounce) bag semisweet chocolate chips
Preheat oven to 350 degrees, with rack in center. Generously butter a 12-by-17-inch rimmed baking sheet; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium speed until light and fluffy, about 2 minutes. Add eggs and vanilla; mix until well combined. Add flour mixture; beat on low speed until just combined. Beat in chocolate chips.
Spread dough on prepared baking sheet. Bake, rotating sheet halfway through, until edges are brown and top is golden, 40 to 45 minutes. Transfer to a wire rack; let cool completely on baking sheet. Use a serrated knife to cut into 1 1/2-by-4-inch bars.