Soft, cake-like chocolate chip bars, perfect with a cold glass of milk!
These Chocolate Chip Bars are like a cookie, but also a bit like a cake. I know, I know, that sounds weird! But by using cake flour the bars puffed up and became crispy on the edges and soft in the center. Filled with milk chocolate chips they are ooey, gooey and just down right delicious. The kids and I loved dunking them in a cold glass of milk, just as you would a cookie. They are also good with a scoop of vanilla ice cream on top. Not that I tried that myself. Nope, not me.
Chocolate Chip Bars
Recipe written by The Chef Next Door
Makes 16 bars
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2 cups cake flour
1/2 tsp salt
1/2 tsp baking soda
1 1/2 sticks unsalted butter, at room temperature
3/4 cup brown sugar
3/4 cup granulated sugar
1/2 Tbsp pure vanilla extract
1 cup milk chocolate chips (feel free to substitute semisweet, bittersweet, white, etc.)
Preheat the oven to 325 degrees. Line a 9 X 13-inch baking pan with foil, letting about an inch of excess hang over the edges. Spray the foil with nonstick cooking spray.
In a medium bowl whisk together the flour, salt, and baking soda; set aside.
In the bowl of your stand mixer, beat the butter and sugars until combined. Add the eggs, one at a time, mixing well after each addition. Add the vanilla. Slowly add the dry ingredients into the wet ingredients, a little bit at a time until just combined. Fold in the chocolate chips with a rubber spatula.
Pour the dough into the prepared pan (it will be thick but it's ok!), and smooth the top with an offset spatula.
Bake until the bars are a light golden brown and the edges start pulling away from the sides of the pan, about 30 minutes. Cool in the pan on a wire rack until the bars reach room temperature. Remove the bars from the pan by lifting the foil overhang and transfer them to a cutting board. Cut into squares and serve.