Instead of the classic cookie, we have soft, chocolate chip filled deliciousness.
Can you believe it’s been close to 5 weeks since I have posted a chocolate recipe?!? 5 weeks! I’m proud of myself.
Trust me, I could have never, ever been able to do 6 weeks.
I think I went a little over the top on the chocolate chips. Actually I don’t think I did because I drizzled chocolate on them. Can you tell I like chocolate?
History of this recipe: I was recipe testing a cookie recipe and then when I was adding in flour I was like, “hey, I should make these into bars!!” The great thing is, I didn’t even have to change the recipe for these to come out perfect.
Anyway, I’ll now talk about the cookie bars. They are incredibly soft and gooey, and only take ONE bowl! You do everything in the same bowl. Well, except bake them. These were gone in 7 hours. Whoa, that’s quick! In my defense I only ate 2.
Gluten Free Chocolate Chip Cookie Bars
1 stick (1/2 cup) softened butter
1/4 cup packed brown sugar
1/4 cup white sugar
1/2 teaspoon pure vanilla extract
1 cup gf all purpose flour
1 teaspoon baking soda
1 cup chocolate chips (or 3/4 cup, depending if you like chocolate as much as I do)
- Preheat oven to 350 degrees. Use an 8×8 square pan or 9×9 circle pan. If you use a 9×9, they will be a bit thinner. Add a layer of parchment paper on top of pan. Grease paper with butter.
- In a bowl cream together sugars and butter. Add egg and vanilla.
- Add flour and baking soda. Mix well. The dough should be a lot less thick than normal. Add 3/4 cup chocolate. Place the dough in the pan and spread evenly. Top with the 1/4 cup remaining chocolate.
- Bake for 13-18 minutes, until the top is slightly browned and a toothpick inserted comes out mostly clean. Cool for 30 minutes, then slice. -Eva