Sugar Cookie Bars
Just like the classic sugar cookie – these gems are crisp on the outside and chewy in the middle. But they’re much better because they’re baked into bars and blanketed with chocolate.
These bars are incredible
The cookie part is sweet, rich and buttery. The way a sugar cookie should be. And that chocolate – it’s so crisp it cracks when you cut the bars. I created bars instead of traditional sugar cookies so they would crisp around the edges and chewy in the middle. Plus, you can blanket bars with chocolate.
Why do we add cornstarch to the cookie batter?
Cornstarch softens the harsh proteins of the flour, making a more tender cookie/bar. You can leave it out, but if you already have cornstarch in your pantry, don’t skip this baking hack.
Sugar Cookie Bars
Just like the classic sugar cookie – these gems are crisp on the outside and chewy in the middle.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup 1 stick unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups semisweet chocolate chips
Equipment
Instructions
- Preheat oven to 350 degrees. Line an 8-or 9-inch square baking pan with parchment paper or foil, allowing some to overhang the sides (this helps remove the bars from the pan).
- In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt. Mix well and set aside.
- Beat the butter and sugar together until light and fluffy. Beat in eggs, one at a time. Beat in the vanilla. With the mixer on low speed, gradually beat in the flour mixture and mix until blended and smooth, scraping down the sides of the bowl as necessary.
- Transfer the dough to the prepared baking pan and press down with water-moistened fingers. Smooth the top with an offset spatula or butter knife.
- Bake for 20 to 22 minutes, until the top is golden brown and a wooden pick comes out clean.
- Transfer to a wire rack and immediately top with the chocolate chips. Let sit for 2 minutes to allow the chips to soften. After 2 minutes, spread the melted chips over the cookie bars, creating a smooth layer (using an offset spatula works great here).
- Cool completely, until the chocolate is set. Don’t worry if the center sinks a little; that’s normal.
Calories: 237kcal, Carbohydrates: 27g, Protein: 3g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 37mg, Sodium: 153mg, Potassium: 119mg, Fiber: 2g, Sugar: 16g, Vitamin A: 215IU, Calcium: 32mg, Iron: 2mg