Recently, I was digging through old posts when it occurred to me that I used to do a lot more baking. I can’t put my finger on why I stopped baking so much. Maybe it’s because the kids got a little older. Maybe it’s because I need to devote more time to work. Maybe it’s because I thought the baked goods were hurting my waistline. Really, it could be any of these things. But realizing that I am baking less was a little sad for me. I love having homemade treats for the kids when they get home from school.
So yesterday, with a mere 40 minutes before school pick up time, I tossed together these easy, fast cookie bars. They came out of the oven just in time for me to run to school — good timing, right?
These cookie bars are soft, chewy and so buttery. The ribbon of sweet chocolate runs through them, giving every bite a satisfying richness. Really, every bite is just bursting with smooth chocolate. How can you go wrong with semi-sweet, white and dark chocolate all mixed together? You just can’t.
And the leftovers? Perfect for an easy lunchbox treat today. Hope Will loved it.
Do you bake often?
Triple Chocolate Chunk Cookie Bars
- 1/2 cup unsalted butter softened
- 1 cup packed light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup semi-sweet chocolate chips
- 1/2 cup white chocolate chips
- 3 oz dark chocolate bar broken into pieces
- Preheat the oven to 350 degrees. Grease and flour a 9x13-inch baking pan. Set aside.
- In the bowl of a stand mixer, combine the butter and brown sugar. Beat on medium speed with the paddle attachment until it's uniformly brown and grainy. Add the eggs and vanilla and beat well on medium speed to combine (about 1 minute).
- Meanwhile, whisk together the flour, baking powder and salt. With the stand mixer running on low, add a little at a time to the butter mixture until just incorporated. Add all the chocolate and mix briefly to combine.
- Pour the batter into the prepared pan and spread out into one even layer as best you can -- don't worry if it doesn't quite reach end to end though. The batter will spread while cooking.
- Bake for 23-27 minutes, until golden. Let cool for 20 minutes before cutting into 12 bars. Enjoy!
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. Her latest cookbook is The Super Easy 5-Ingredient Cookbook, published by Rockridge Press, which focuses on quick, easy, from-scratch cooking for busy people. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.