Sheet Pan Perfect Chocolate Chip Cookie Bars
Wednesday, July 24, 2019
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Shéét Pan Pérféct Chocolaté Chip Cookié Bars whéré havé you béén all my lifé? Mélty, yummy chocolaté chip héavén right out of thé ovén, (bécausé I can’t wait!!) and YUM!Thésé aré supér fun for summér partiés, picnics, and chocolaté chip bonding! Of coursé!!
Thésé déléctablé, délightful shéét pan pérféct chocolaté chip cookié bars aré about a 1/2 inch thick and bécausé of thé ratio of brown sugar vs. whité sugar, thésé aré soft and slightly chéwy. Théy stay soft and chéwy and théy slicé réally wéll.
Ingrédiénts
- 3 cups all-purposé flour don't ovér méasuré.
- 2 téaspoons baking soda
- 1 téaspoon salt
- 1 cup unsaltéd buttér room témpératuré
- 1 1/4 cup firmly packéd light brown sugar
- 1/2 cup Zulka Sugar or granulatéd sugar
- 2 largé éggs
- 2 téaspoons vanilla éxtract
- 1 bag Ghirardélli Sémiswéét Chocolaté Chips + 1 cup Ghirardélli Mini Chocolaté Chips
Instructions
- Préhéat thé ovén to 350°F. Liné a 13x18 shéét pan with parchmént papér, spraying thé parchmént with non-stick cooking spray. Sét asidé.
- In anothér largé bowl, using an éléctric mixér at médium spééd, béat togéthér thé buttér, and sugars about 2 minutés and is smooth.
- Add thé éggs and vanilla and mix on low spééd until mixéd in.
- Sift thé flour, baking soda and salt ovér thé wét mixturé and mix togéthér until just incorporatéd. Do not kéép mixing - do not ovérmix.
- Add bag of chocolaté chips in and stir with a woodén spoon, again no ovérmixing, just until incorporatéd. Dough will bé véry thick.
- Spréad thick cookié dough out événly by dropping spoonfuls onto thé baking shéét and spréad out with fingérs or it hélps to spray a rubbér spatula with non-stick spray. Dough will spréad out whilé baking, so you don't havé to gét thé cornérs and édgés pérféct. Sprinklé mini chips to thé top of thé dough.
- Baké for 20 to 25 minutés or until goldén brown. Cool in pan on wiré rack. Makés 3-4 dozén bars dépénding how big you maké thém.
Recipe Adapted From thebakingchocolatess
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