Life has been a little bit hectic lately. Between dealing with the whole lightning incident, work getting super busy and just trying to catch up on house work, I just needed to stop for a second and bake something. My husband and I have just been trying to find normal things to do to get our minds off everything. Baking and knitting are things that have been happening a lot for me. For a couple hours a day, I can just forget everything and have immediate results, whether it be a quick cowl or these bars.
This recipe was so quick to throw together. Cookie dough usually is quick, and the longest part is scooping cookies out and baking in batches. Well, with these bars, you just spread the whole thing in a jelly roll pan. Simple enough, right? This tastes just like a cookie cake, and the icing puts it over the top. I used a whipped vanilla buttercream that I blogged about before, and then went crazy on the sprinkles. (By the way, am I the only person who buys bulk sprinkles?) They were perfect–simple, classic and tasty.
Chocolate Chip Cookie Bars with Vanilla Frosting
Source: Martha Stewart
- 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 4 cups all-purpose flour
- 2 tsp. baking soda
- 3/4 tsp. salt
- 1 cup granulated sugar
- 1 1/2 cups packed light-brown sugar
- 2 large eggs
- 1 tbsp. pure vanilla extract
- 1 (12-ounce) bag semisweet chocolate chips
- 1 batch whipped vanilla frosting
- rainbow sprinkles
- Preheat your oven to 350 degrees F, making sure that your oven rack is in the center. Line a 12×17 inch rimmed baking sheet with parchment paper and set aside.
- In a medium-sized bowl, whisk the flour, baking soda and salt together and set aside. Then, in the bowl of an electric mixer (using the paddle attachment), beat the butter and granulated/brown sugars on medium speed for 2-3 minutes, until light and fluffy. Scrape down the bowl with a spatula, and add the eggs and vanilla. Mix everything until well-combined. Add in the flour mixture, and beat everything on low speed until just combined. Fold in the chocolate chips.
- Dollop the dough on the baking sheet, and spread in an even layer with a spatula. If the dough gets sticky, have a bowl of hot water handy to dip/clean off the spatula.
- Bake the bars for about 20-30 minutes, rotating the sheet halfway through the baking, until the edges are brown and the top of the bars are golden. Transfer the baking sheet to a wire cooling rack, and allow it to cool completely in the baking sheet.
- Make the whipped vanilla frosting, and once the bars are fully cooled, liberally frost the bars. Add sprinkles on top of the frosting and serve.