After so much talk about eating healthy, its only natural to crave some sweet chocolatey goodness. The thing is though, that I have absolutely no will power when it comes to desserts. If I crave it, I MUST make it. I will literally go to the grocery store in my pajamas at 9 o’clock at night if we have run out of butter and I’ve decided I need to bake cookies. I make diets an extremely difficult task for my family.
These gooey chocolate chip cookie bars are a recent favorite of mine. I made them for Christmas a few months ago and they were a hit. This recipe is a wonderful twist on the simple chocolate chip cookie. You still use a basic cookie dough, but instead of adding chocolate chips you melt them down with some sweetened condensed milk and its like a giant permanently gooey chocolate chip in the middle of your cookie! Another great thing about these is that they last a while (I’d say about a week or so) without losing that fresh-baked texture.
Gooey Chocolate Chip Cookie Bars
- 2 cups semisweet chocolate chips
- 1 14-oz. can sweetened condensed milk
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup quick-cooking oats
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 1/2 sticks unsalted butter, room temperature
- 1 egg, room temperature
- 1 egg yolk, room temperature
- 1 tablespoon pure vanilla extract
Preheat the oven to 350 degrees. Lightly butter a 9 x 13-inch baking dish.
In a medium bowl, whisk together the flour with the oats, baking powder, baking soda and salt. In a larger bowl, beat the butter and both sugars until creamy. Add the egg followed by the egg yolk and vanilla, beating well between additions. Beat in the dry ingredients.
Then, in a small saucepan, melt the chocolate chips and sweetened condensed milk over low heat, stirring constantly. Remove from heat when smooth and thickened and stir in vanilla extract.
Press half the dough into the baking dish. Pour the cooled chocolate mixture over the dough and spread evenly. Top with small dollops of the remaining cookie dough.
Bake for 20-25 minutes, until the top is lightly browned. Let cool before cutting into bars.
Recipe adapted from Food & Wine Magazine
How I eat it: How else but accompanied with a nice glass of milk!?