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Cafeteria Chocolate Chip Cookie Bars
Rachel Kim

Cafeteria Chocolate Chip Cookie Bars

One 9-by-13-inch pan produces the pale, chewy center and lightly crisp edge of a lunchroom cookie bar without mixing dough for hundreds. Melted butter and one extra yolk make a dense bar rather than a fluffy cake. Use standard semisweet chips and cut clean rectangles only after the pan has cooled.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 24
Ingredients Method

Ingredients
  

  • 3/4 cup unsalted butter melted
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg plus 1 egg yolk
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 3/4 tsp kosher salt
  • 1 1/2 cups semisweet chocolate chips

Method
 

  1. Heat oven to 350°F and line a 9-by-13-inch metal pan with parchment.
  2. Whisk melted butter and both sugars, then whisk in the egg, yolk and vanilla.
  3. Fold in flour, baking soda and salt just until no dry streaks remain.
  4. Reserve 2 tablespoons chips, fold in the rest and press dough evenly into the pan.
  5. Scatter reserved chips over the surface and bake for 22 to 25 minutes until the edges are golden but the center remains soft.
  6. Cool completely in the pan before cutting into 24 rectangles.