Chocolate chip cookies are one of the quickest ways to my heart and I will find any way to enjoy them. I love making these bars because I get all the flavors of the cookies but a thicker almost brownie-like version, which, come on, who wouldn’t love that?

This recipe makes around 15 bars depending on how you cut them.

Ingredients:

2 Sticks Unsalted Butter at Room Temperature

1 Cup Light Brown Sugar, Packed

½ Cup Granulated Sugar

2 Large Room Temperature Eggs

2 Tsp Vanilla Extract

2 Cups All Purpose Flour

1 Tsp Baking Soda

1 Tsp Salt

½ Tsp Cinnamon

½ Tsp Espresso Powder

12 Oz Semisweet Chocolate Chunks or Chips

 Directions:

1.     Preheat oven to 350 Degrees F and spray a 9x13 inch glass baking dish. 

2.     In a bowl, combine the flour, baking soda, salt, cinnamon and espresso powder and set aside. 

3.     In the bowl of a stand mixer with the paddle attachment, mix the butter, brown sugar and granulated sugar on medium speed for 2 minutes, until light and well combined. 

4.     Add the eggs, one at a time, on low speed mixing in the first egg completely before adding the next. 

5.     Add the vanilla and mix on low to combined. 

6.     Gradually add the flour mixture on low speed until just combined, and then add the chocolate chips/chunks and mix until just incorporated. 

7.     Spread the dough into the prepared pan and bake at 350 for 30-35 minutes or until deep golden brown on the top and bottom. 

8.     Allow to cool for 20 minutes before cutting. 

Store in an airtight container at room temperature for up to 5 days.