I don't think there's anything more classic than the chocolate chip cookie. There's so many different variations. Some like them crunchy, some like them chewy. Some like them all. My mom is one of those people. Whenever I pull back my hair and get my trusty mixing bowl, she comes up to me and asks "Chocolate chip?" And sometimes, I say no. But other times, I conjure up some kind of CCC concoction for her.
Today, it was chocolate chip cookie bars. They're all the fun of a cookie in a cakey bar form. Does it get much better than that? Probably, but let's just pretend these are the best things ever right now.
Because they are.
Get ready to get messy.
Non-edible Materials:
9x13 inch cake pan.
Edible Materials:
1 cup of softened butter.
3/4 cup of white sugar.
3/4 cup of packed brown sugar.
1 teaspoon of vanilla extract.
2 large eggs.
2 1/4 cups of all-purpose flour.
1 teaspoon of salt.
1 teaspoon of baking soda.
2 cups of semi-sweet chocolate chips.
Time to get messy!
1. Preheat the oven to 375 degrees. Grease the cake pan and set it aside.
2. In a medium-sized mixing bowl, sift together the flour, salt and baking soda.
3. In another, larger mixing bowl, beat together your butter, both sugars and vanilla until they become light and fluffy. Add in one egg at a time, making sure that the first egg is mixed well before adding the second.
4. Add the flour mixture in parts.
5. Stir in your chocolate chips.
6. Scoop all of the dough into the cake pan, spreading it evenly.
7. Bake for 20-25 minutes, until golden brown.
8. Remove from oven and let cool before cutting it into squares.
OR...
Now, I've been experimental lately. So here's an alternate idea to the bars.
1. Line a muffin pan with cupcake papers.
2. Fill the cupcake papers half-way with cookie dough.
3. Sprinkle cocoa powder over the top, using a spoon to swirl it into the batter.
4. Bake for about 20 minutes at 375 degrees.
5. Top with chocolate buttercream!
The resulting cookie cupcake is crunchy and perfect with a glass of milk.
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