These Chocolate Chip Cookie Cake Bars are soft and creamy like cake with all the flavor of a chocolate chip cookie!
I’m so excited to share these chocolate chip cookie cake bars with you. But, first, l’m going to be a bit self-indulgent here.
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My kids are so stinkin’ smart it kills me. Yesterday as I was working diligently on a project, my 4-year-old comes walking into the room with a frown plastered on her face and tells me she’s bored. Like any
distracted good mom, I quickly rattled off a handful of things she could be doing and continued on with my task. A few minutes later she looks at me and grabs my arm and says “I just really want to bake something with you!”.
As cute as it was though, she also knew it was my weakness. She knows I can’t turn her down and she keeps little things like that in her little pink and glittery arsenal to break me down.
These chocolate chip cookie cake bars are the result of said conversation and it’s a good thing she decided I needed to be kicked off my computer to spend some time with her. Because if not, you wouldn’t be able to make these chocolate chip cookie cake bars this weekend.
And you MUST make these this weekend!
The original recipe from The Nestle Toll House Best-Loved Cookies was described as a “low-fat” blondie but I’m going to be straight with you and we’re just going to call this cake. They are soft and pillowy and taste just like what you’d expect a chocolate chip cookie to taste like if it was magically morphed into a piece of cake.
For maximum enjoyment make sure that you eat a piece while still warm, preferably with a scoop of vanilla ice cream.
Chocolate Chip Cookie Cake Bars
- 2 1/2 cups All Purpose Flour
- 2 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 3/4 cups packed brown sugar
- 6 tablespoons butter 3/4 stick, softened
- 3 egg whites
- 1 tablespoon vanilla
- 1/3 cup water
- 2 cup chocolate chips I used milk chocolate
- Preheat oven to 350 degrees.
- Whisk together flour, baking powder and salt in a small bowl and set aside.
- In an electric mixer cream butter with the sugar until smooth. Add the egg whites one at a time and mix until combined, then add the vanilla.
- Alternately add the flour and water a little at a time to the sugar mixture until both the flour and water are all added and no dry spots remain. Pour in chocolate chips and mix just until the chips are evenly distributed in the batter.
- Pour batter into a greased 9x13" pan. Bake for 20-25 minutes or until the middle is set and the top is light golden brown.
- Let cool slightly before serving. Cake is best when served just a little bit warm.