How to Create Delicious Double Chocolate Chip Cookie Bars

Double Chocolate Chip Cookie Bars. Taste testers gave these chocolate chip cookie bars a stamp of approval- and I'm so glad because this dough makes my favorite chewy chocolate chip cookies, too. A quick no chill cookie recipe. Can be easily doubled for a larger pan.

Soft chocolate cookies filled with chocolate chips in every bite. These Double Chocolate Chip Cookies are the perfect dessert for chocolate lovers! Unsweetened cocoa powder: For these cookies, I always use unsweetened natural cocoa powder. You could have Double Chocolate Chip Cookie Bars using 13 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Double Chocolate Chip Cookie Bars

1. You need 1 1/2 sticks of unsalted butter - softened, just under room temp.
2. It's 4 tbs of coconut oil - chilled.
3. You need 1 cup of light brown sugar - packed.
4. You need 3/4 cup of white sugar.
5. Prepare 2 of eggs.
6. Prepare 1/4 cup of REAL maple syrup.
7. Prepare 1 tbs of pure vanilla extract.
8. You need 2 1/4 cups of flour.
9. It's 1 tsp of baking soda.
10. It's 1 tsp of baking powder.
11. It's 1/2 tsp of salt.
12. Prepare 2 cups of semi sweet chocolate chips.
13. Prepare 1 cup of dark chocolate chips.

Looking for the best gluten-free dessert for fall? These Oreo Stuffed Chocolate Chip Cookies are Double stuffed Oreo cookies sandwiched in between two chocolate chip cookies. I realize that these chocolate chip bars may not look the most celebratory when it comes to a birthday treat. Then double the ingredients and follow the recipe instructions.

Double Chocolate Chip Cookie Bars guidance

1. Preheat oven to 375°F. Lightly grease a 9x13 inch cake pan with cooking spray. Set aside..
2. In a medium bowl wisk together flour baking soda, baking powder, and salt. Set aside..
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..
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..
5. Stop mixer. Scrape down sides and ensure no unmixed portions of butter/sugar remain in the bottom..
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..
7. Stop mixer. Add chocolate chips. Turn on to low to gently stir chips into batter until just incorporated..
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!.
9. See notes below⤵.
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..
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..

The dough is quite thick anyway. You have to make these delicious Chocolate Chip Cheesecake Bars. When you make chocolate chip cookies into bars, though, we can use more liquid and make a loose batter that wouldn't be possible if we were baking Like our chewy brownies recipe, these cookie bars have a gorgeous thin layer of meringue on top. When you bite into one, that layer shatters and gives. These double chocolate chip cookies might even be my favorite version of chocolate chip cookie!