Best Recipe Double Chocolate Chip Cookie Bars Restaurant Style

Without Fail cooking recipe Double Chocolate Chip Cookie Bars with 13 ingredients and 11 stages of easy cooking, which is fast and tasty.

Without fail cooking ultimate Double Chocolate Chip Cookie Bars easy, delicious, practical.

Good Morning my mother, at this time you can present recipe Double Chocolate Chip Cookie Bars with 13 ingredients and 11 steps. Below this is how to cook, please observe carefully.

In cooking there are some level that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 13 ingredients and 11 stages of easy cooking Double Chocolate Chip Cookie Bars.

Ingredients all Double Chocolate Chip Cookie Bars

1. Needed : unsalted butter - softened, just under room temp.

2. Needed : coconut oil - chilled.

3. Prepare : light brown sugar - packed.

4. Prepare : white sugar.

5. Prepare : eggs.

6. Prepare : REAL maple syrup.

7. Prepare : pure vanilla extract.

8. Prepare : flour.

9. Prepare : baking soda.

10. Needed : baking powder.

11. Prepare : salt.

12. Needed : semi sweet chocolate chips.

13. Prepare : dark chocolate chips.

If all cooking materials Double Chocolate Chip Cookie Bars it’s ready, We’re going into the cooking stage. Below is how to making with relaxing.

Stages Cooking Double Chocolate Chip Cookie Bars

1. Preheat oven to 375°F. Lightly grease a 9x13 inch cake pan with cooking spray. Set aside..

2. In a medium bowl wisk together flour baking soda, baking powder, and salt. Set aside..

3. In the bowl of a stand mixer cream together butter, coconut oil, and sugars on medium speed until pale and fluffy. About 2 minutes..

4. With mixer running add eggs one at a time, beating until fully combined after each addition. Add vanilla and maple syrup, continue to run until just incorporated..

5. Stop mixer. Scrape down sides and ensure no unmixed portions of butter/sugar remain in the bottom..

6. Add half the flour mixture. Slowly return speed to medium. Beat until just incorporated. Stop mixer, scrape down sides, add remaining flour mixture and repeat process..

7. Stop mixer. Add chocolate chips. Turn on to low to gently stir chips into batter until just incorporated..

8. Spread batter evenly into cake pan. Bake 30-40 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Allow to cool at least 20 minutes before cutting. Enjoy!.

9. See notes below⤵.

10. NOTE 1: I use a stand mixer when making this recipe because I have carpal tunnel and it kills my wrists to stir cookie batter. You can absolutely make this recipe stirring by hand (or with a handheld mixer) with no adverse effects whatsoever..

11. NOTE 2: To bake as cookies, chill dough for 30 minutes before baking. When ready, scoop out 2 tbs dough per cookie. Roll each tbs into its own ball. Stack one ball on top of the other on a cookie sheet and press together gently, but do not flatten. Space cookies 2 inches apart. Bake at 375°F for 10-13 minutes or until edges are just lightly golden and center is still pale. This will make soft, chewy cookies. For crisper cookies, bake at 350°F for 15 minutes or until lightly golden all over..

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