My Experience: The Best of Both Worlds
The first time I ever made a cookie bar cake, I wanted two things at once so I can have something soft and cakey, and also rich and chewy like a good ole cookie. Now, I had a delicious hybrid that I instantly fawned over. It was like a warm, gooey cookie but with the feel of the cake. This recipe was always one that I knew I would make since then, for potlucks and family gatherings. This cookie bar cake is so simple and beautiful in taste, this is a crowd špleaser ā perfect to make and eat!
Cookie Bar Cake Recipe
Ingredients
For the Cookie Bar Base:
226g unsalted butter, softened, 1 cup (226g)
(The base is also richer, and I like a smoother texture, thanks butter.)
200 g, packed brown sugar 1 cup (200g)
(Brown sugar makes the cookie bars a chewy, soft cookie bar.)
2 large eggs
(Besides binding the ingredients together, they also assist in making the texture soft and, in a sense, cake like.)
1 teaspoon vanilla extract
This (adds a warm, aromatic flavor.)
All purpose flour ā 2 Ā½ cups (310g)
(It structures the base.)
1 teaspoon baking powder
(It increases the probability of bars rising and staying soft.)
Ā½ teaspoon salt
(The balanced sweetness and the other flavors.)
2 cups (340g) chocolate chips
(And chocolate chips add a little bit of melty chocolate goodness pocket here and there.)
For the Topping (Optional):
1 cup (200g) powdered sugar
Can also be added (adding sweetness and forming a smooth glaze).
2 tablespoons milk
(To make glaze smooth to pour.)
Ā½ teaspoon vanilla extract
(It can even be used as an extra layer of flavor in the glaze.)
Instructions
1. Preheat the Oven:
Place your oven on 350Ā°F (175Ā°C). Either grease a 9×13ā baking pan or line it with parchment paper to line or how easy it was to get the foil out.
2. Cream the Butter and Sugar:
Beat softened butter and brown sugar in a large mixing bowl until mixture is light and fluffy. When I made this for the first time I remember watching the sugar and butter turn creamy and prompting the maker in me to say, this is the start of something special!
3. Add the Eggs and Vanilla:
In a separate bowl, beat the eggs one at a time and add the vanilla extract. It should be smooth and glossy. This always gets me excited because the sweet, rich aroma fills the kitchen!
4. Mix the Dry Ingredients:
Combine the flour, baking powder and salt in a separate bowl then whisk it. Mix the dry ingredients in with the wet ingredients until just combined, and gradually.
5. Fold in the Chocolate Chips:
Add the chocolate chips and mix through ensuring they are well dispersed in the batter. Looking at all of those chocolate chips suspended in the dough will always catch my eye.
6. Bake the Cookie Bar Cake:
Spread the batter in the prepared baking pan then pour it over the pan. Bake 25ā30 minutes, until edges are golden and a toothpick inserted into the center comes out clean. The best part? The smell of fresh baked chocolate cookie bars blown into the house. Thereās a nice warmth in the air!
7. Cool and Glaze (Optional):
Remove the cookie bar cake from the oven and allow to cool completely in the pan on a wire rack. If you want to add a very simple glaze drizzle the cooled bars with a whisked together powdered sugar, milk and vanilla until smooth. The glaze adds just a nice touch of sweetness and they are beautiful with the glaze.
Why I Love This Recipe
March 24,2022Last Updated on oct.26,2023This cookie bar cake makes a great simple dessert that is great for sharing between friends! Perfectly combining the decadence of cookies and cake-like texture, it makes a perfect indulgent dessert for nearly any occasion. Whenever I bake it, It reminds me of baking with my family. You can’t go wrong with a classic chocolate chip cookie!
Storage Tips:
Store in an airtight container at room temperature for 3 days.
Or store the in fridge (they last a week max) or freeze for 3 months max.
Optional Variations:
Nutty Cookie Bar Cake:
For a nutty crunch, fold 1 cup of chopped walnuts or pecans into the batter.
Peanut Butter Swirl:
For a peanut butter and chocolate combo, drop spoonfuls of peanut butter into the batter and swirl through it with a knife before baking.
Double Chocolate Version:
For extra richness and a double-chocolate flavor, stir Ā¼ cup of cocoa powder into the batter.
Wrap Up: A Delightful Dessert for Every Occasion
A cookie bar cake recipe that is so quick and scrumptious (one of my favorites on repeat for years now)! These cookie bars will always have a place, whether you are serving it up for an occasion or just enjoying them with your family.
The big thing with baking these days has to be the cookie bar cake ā have you tried one yet? Which variation is your favorite? Share your baking adventures in the comments below, I can’t wait to hear all about it!”
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