Some days a simple chocolate chip cookie doesn’t cut it. Some days call for a thick, crunchy on the outside, chewy on the inside cookie bar. On those days you just want something extra…this recipe is for you!

This is my grandma’s recipe for chocolate chip cookies, just baked in a rectangle pan – so if you’re also looking for a stellar chocolate chip cookie, how fortunate that you’ve stumbled upon this space. It’s one I have memorized and bake on a whim or for special occasions alike. There’s just something wonderfully comforting found in a family recipe passed down. Every time I make these, I hear her laugh and smell the amaretto coffee she sips as she offered simple directions over my shoulder as a child in her kitchen. And her tip was to always add extra vanilla. To every recipe. I heed that quite liberally, as you’ll see in the recipe below.

When I make these, my girls rush to the kitchen waiting for a spoon full of cookie dough. If they’re not already there helping me bake them. I encourage you to do the same with your friends or family; share with the people you love and practice hospitality one bite at a time.

Tip: I enjoy thicker, gooey bars. So I use a 7×9″ pan. Hence the longer bake time. If you use a 9×13, cut the bake time down to 15-17 minutes.

Ingredients:

• 1 cup butter at room temp
• 1/2 cup packed brown sugar
• 1/2 cup cane sugar
• 2 tbsp. pure vanilla extract
• 2 eggs at room temp
• 1 tbsp whole milk
• 2 cups AP flour (for my gluten free friends, I sub a 1:1 GF flour)
• 1.5 tsp baking soda
• 1/2 tsp salt
• 1 3/4 cups semi-sweet chocolate chips

*as a side note; I’m a believer that quality of ingredients always matters when it comes to making a recipe shine. When possible I use minimally processed or organic ingredients and stay away from artificial ingredients.

Method:

1. Preheat oven to 350.
2. Spray a 7×9″ rectangle pan with non-stick cooking spray. (*see comment above about pan size and cooking time alterations. Optional: line your pan with parchment paper as well.)
3. Cream the butter and sugar together 1 minute to combine with your mixer or in your KitchenAid fitted with the paddle attachment.
4. Add the eggs, vanilla and milk, scraping down the sides until combined.
5. Add in the dry ingredients, mixing until just combined. Stir in the chocolate chips. Do not over mix.
6. Transfer to your baking dish and smooth out until even. (Please be sure to reserve a spoonful or two to test!)
7. Bake 27-29 minutes – noting it will be slightly under baked. The bars will cook more as they cool. Cool completely before cutting and serving.

Store in an airtight container for up to 3 days. If they last that long.

Be sure to tag me on Instagram if you bake these @girlmeetskitchen using #girlmeetskitchen