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Double Chocolate Chip Cookie Bars
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Chef :
StephieCanCookDouble Chocolate Chip Cookie Bars
We are all always hunting for that elusive beast, "the perfect chocolate chip cookie". I'm not going to tell you this recipe is perfect by any means, and as it's written it's "cookie bars", not straight up cookies - although I do have a note at the end for the option of making cookies. I make bars because as a busy mom spreading my dough out in a cake pan and throwing it into the oven is faster than making batch after batch of individual cookies, waiting for my cookie sheets to cool between each batch, and lugging the dough in and out of the fridge to ensure the cookies don't spread ridiculously.
What I WILL tell you is that this recipe is my own compilation of my favorite aspects of a variety of cookie recipes I've tried over the years, and we think it's delicious. And be prepared for open gooey yummyness, cause that's ehat you're gonna get with these!
Ingredient
1 1/2 sticks
unsalted butter - softened, just under room temp
4 tbs
coconut oil - chilled
3/4 cup
white sugar
2
eggs
1/4 cup
REAL maple syrup
1 tbs
pure vanilla extract
2 1/4 cups
flour
1 tsp
baking soda
1 tsp
baking powder
1/2 tsp
salt
2 cups
semi sweet chocolate chips
1 cup
dark chocolate chips
Cooking instructions
* Step 1
Preheat oven to 375°F. Lightly grease a 9x13 inch cake pan with cooking spray. Set aside.
* Step 2
In a medium bowl wisk together flour baking soda, baking powder, and salt. Set aside.
* Step 3
In the bowl of a stand mixer cream together butter, coconut oil, and sugars on medium speed until pale and fluffy. About 2 minutes.
* Step 4
With mixer running add eggs one at a time, beating until fully combined after each addition. Add vanilla and maple syrup, continue to run until just incorporated.
* Step 5
Stop mixer. Scrape down sides and ensure no unmixed portions of butter/sugar remain in the bottom.
* Step 6
Add half the flour mixture. Slowly return speed to medium. Beat until just incorporated. Stop mixer, scrape down sides, add remaining flour mixture and repeat process.
* Step 7
Stop mixer. Add chocolate chips. Turn on to low to gently stir chips into batter until just incorporated.
* Step 8
Spread batter evenly into cake pan. Bake 30-40 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Allow to cool at least 20 minutes before cutting. Enjoy!
* Step 9
See notes below⤵
* Step 10
NOTE 1: I use a stand mixer when making this recipe because I have carpal tunnel and it kills my wrists to stir cookie batter. You can absolutely make this recipe stirring by hand (or with a handheld mixer) with no adverse effects whatsoever.
* Step 11
NOTE 2: To bake as cookies, chill dough for 30 minutes before baking. When ready, scoop out 2 tbs dough per cookie. Roll each tbs into its own ball. Stack one ball on top of the other on a cookie sheet and press together gently, but do not flatten. Space cookies 2 inches apart. Bake at 375°F for 10-13 minutes or until edges are just lightly golden and center is still pale. This will make soft, chewy cookies. For crisper cookies, bake at 350°F for 15 minutes or until lightly golden all over.
Note: if there is a photo you can click to enlarge it
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