These are an easy, popular treat. Soft Chocolate Chip Cookies, in bar form. Less time consuming, but all the joy of chocolate chip cookies. An egg yolk makes these soft, as does the addition of cornstarch. Remember to scoop your flour from your flour container into your measuring cup so you get the right amount. I used a combination of regular chocolate chips and mini ones.
I may have removed these a little too soon from the oven, but I didn’t want to bake them too long and dry them out. So they are a little on the softer/gushier side. Rob did not seem to mind at all.
- 1 cup butter, melted
- 1 cup brown sugar
- 3/4 cup sugar
- 1 yolk
- 2 eggs
- 1 tsp vanilla
- 2 1/2 cups flour (scooped from your flour container into your measuring cup so you get the right amount)
- 1 tbs cornstarch
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 cups chocolate chips
Directions – preheat oven to 350 degrres for 20 minutes. Line an 8×8 pan with tin foil and spray with baking sprat. In a bowl, combine butter, brown sugar and sugar. Add yolk, eggs and vanilla. Blend in dry ingredients. Fold in chips. Spread into pan. Bake 30 minutes (edges will be lightly brown). Cool completely. Cut and store in covered container.
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