These cookie bars look adorable adorned with a cute little dollop of fluffy vanilla buttercream frosting and sprinkles. I cut them into small squares a little less than two inches wide, so they are just a few perfect bites, but you could also leave the pan whole and use the whole slab for a cookie cake.
I’ve been using this cookie dough for years; you can also use it to make jumbo size, thick and chewy chocolate chip cookies, which also turn out incredible. Feel free to change up your chips, or mix different flavor chips together. We really like combining chocolate chips with little toffee pieces.
Thick and Chewy Chocolate Chip Cookie Bars with Buttercream Frosting
Buttercream adapted slightly, from Cooking Classy Makes 35 cookie squares This dough also makes EXCELLENT chocolate chip cookies…click HERE!Chocolate Chip Cookie Bars
2 cups, plus 2 tablespoons (10 5/8 ounces) unbleached all-purpose flour1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled to just warm
1 cup packed (7 ounces) light or dark brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
1 large egg, plus one large egg yolk
2 teaspoons vanilla extract
1 – 1 1/2 cups semi-sweet chocolate chips
Vanilla Buttercream
1/3 cup salted butter or unsalted butter, at room temperature 2 1/2 cups powdered sugar 1/2 teaspoon vanilla extract 1-2 drops of almond extract 2 1/2 to 3 tablespoons half-and-half food coloring, optional
For Cookie Bars:
Adjust oven rack to middle position; heat oven to 325 degrees. Prepare 9 x 13″ baking pan by greasing, then lining with parchment paper.
Combine flour, baking soda and salt in small bowl with whisk; set aside.
By hand, or with an electric mixer, mix butter and sugars together until well combined. I’ve used both mixing methods and both work equally well. Beat in the egg, egg yolk, and vanilla until incorporated. Add dry ingredients and beat at low-speed until combined (by hand will work too – just takes a little more effort). Stir in the chocolate chips to taste.
Add dough to prepared pan and spread/pat into an even layer in the prepared baking pan; a large flat spatula helps.
Place baking pan in heated oven. Bake for 20-24 minutes, until edges just start to brown. Remove from oven and let cool in pan, on wire rack, for five minutes. Using parchment sling, carefully lift cookies out of pan, onto the cooling rack to cool completely. Slice cookies into bars; cut 5 rows across in the 9″ direction, and 7 rows across in the 13″ direction (about 1.75″ per bar).
For Buttercream:
Combine all ingredients in a large mixing bowl, of a stand or hand electric mixer. Whip until frosting is smooth and fluffy. Pipe frosting into little dollops on top of each cookie square. If decorating with sprinkles, be sure to add sprinkles quickly, so they stick. I used a Wilton 1M open star tip.
Store finished cookies in an airtight container for up to three days.
huntfortheverybest says
they look delightful!
Sophia says
I’m swooning at the sight of these, can’t wait to try making them!
Janella says
How about here? Can I use oven toaster for this recipe? I don’t have oven yet.
heather says
I honestly don’t know, since I don’t know anything about your toaster oven. I would read the manual that came with your appliance and this link below might also help. If you’re still curious I would recommend buying a cheap thing of grocery store cookie dough to test it out before making a whole batch of homemade cookies.
http://www.thekitchn.com/10-great-uses-the-your-toaster-98292
Rai says
The pictures look so stunning and delicious! I’m really sure my kids are going to love this! Thank you for sharing!