Cook’s Notes: These bar cookies are perfect: they make a rich, buttery cookie that is not too sweet. Mini chocolate chips are the right size for the dainty squares. Slight changes to the recipe make cake-like bar cookies. Makes 32 to 40 bars.
Lower fat version: Use 1 stick of butter and 1/2 cup of unsweetened applesauce (I did try this; it makes the texture more like a biscuit or scone).
See my list of other suggested bar cookie variations.
2 sticks (1 cup) unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 cup mini semi-sweet chocolate chips
Heat the oven to 350 degrees. Lightly coat a 9×13-inch pan with cooking spray.
With an electric mixer, cream together the butter and powdered sugar until smooth. Beat in the vanilla and the egg. Mix in the flour until just combined. With the mixer on the slowest speed, stir the chocolate chips.
Press dough evenly onto the bottom of the pan. (I put on food-safe handling gloves and press it in by hand.) Smooth the top.
Bake for 25 to 30 minutes, until the edges are just the tiniest bit brown. Use a toothpick to check for doneness in the center. Cut into bars.
Source: Adapted from Apartment Therapy’s blog, The Kitchn