These are the best chocolate chip cookie bars I have ever made. There are several things that help make these bars so incredibly amazing.
First, this recipe uses all butter. Butter really gives cookies the best flavor. The next key factor to the best chocolate chip cookie bars is the recipe uses both regular sugar and brown sugar. White sugar gives you a crispness because it absorbs the liquid in the dough. Brown sugar also absorbs the liquid but even more so than white sugar. However, brown sugar gives you a dense and moist cookie. So the combination of the two gives you both a soft and crisp cookie.
Next, key factor is you need to mix the sugar and butter with an electric mixer for 3 minutes. This makes the butter and sugar fluffy. If you don’t get it fluffy, you will get a denser cookie. However, don’t over mix or the butter will separate out and it will become grainy, soupy, and greasy. It’s a fine balance. Three minutes tends to be the perfect time. Next, you beat in the eggs one at a time and for one minute for each egg.
Then you add in some vanilla, salt, baking soda, and flour plus a secret ingredient.
The secret ingredient is almond extract. No one will be able to tell that it is in there. They will just know these bars taste different, but a oh so delicious different!
Last key to these bars is a combination of mini chocolate chips and regular sized chocolate chips. I use semi-sweet chocolate. Using two sizes for chocolate chips gives the cookie a nice texture and chocolate throughout each bar. You don’t have to do this, but I really think it makes a difference.
Personally I love the edge pieces of these cookie bars. You can that crisp crunchy edge along with that soft center part. May these this weekend. I promised you’ll be hooked!
- BROWN SUGAR
- ALMOND EXTRACT
- BAKING SODA
- MINI SEMI-SWEET CHOCOLATE CHIPS
- SEMI-SWEET CHOCOLATE CHIPS
This recipe is adapted from Nestle Toll House.