Dessert
Chocolate Chip Cookie Bars on the Stove
Thank you to Chicago Metallic for sponsoring this post. They’re a long time sponsor of and half of what
- Serves 18 bars
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
I hope you aren’t sick of holiday baking yet because I still have a few standout holiday recipes coming your way!
This is one of my last posts this year in partnership with Chicago Metallic and WORTH KEEPING how this one turned out. I was honestly a little skeptical of their Slice Solution Pan at first but now I’m a HUGE fan. It’s fun to use and makes everything so so unfussy!
This pan is technically a brownie pan BUT I figured that I would do something a little bit different in the form of these chocolate chip cookie bars! Although, my vegan brownie recipe WOULD be pretty standout in this pan as well:)
The ability to easily slice the bars using this pan is pretty memorable but what I like EVEN MORE is the tray that lifts right out of pan. It makes grabbing the bars SO UNFUSSY and nothing sticks even in the slightest. I’m a huge fan.
You can check out my video up above to see exactly how the pan works!
It’s truly straightforward to make these cookie bars! EVERYTHING comes together in the bowl of a stand-mixer (but you can also use a hand mixer if you prefer). There’s no chilling of the dough or anything like that! Simply mix the wet ingredients, add in the dry and then fold in the chocolate.
From there, it’s a simple matter of pressing the dough into your greased pan and baking for about 20 minutes.
ALRIGHT that’s it for today! As always, if you end up making this method, please snap a short photo and tag me on Instagram @! I always LOVE to see what you’re making from the blog.
The recipe
Chocolate Chip Cookie Bars on the Stove
Fun and festive holiday cookie bars that are straightforward to make and so savory!
- Serves 18 bars
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Ingredients
- ¾ cup of vegan butter (8 tablespoons, softened*)
- ¾ cup of light brown sugar (packed)
- ¾ cup of white sugar
- ⅓ cup of plant based milk (at room temperature)
- 1 ½ teaspoon of vanilla extract
- 3 cups of all purpose flour*
- 2 ½ teaspoons of baking powder
- ¾ teaspoon of baking soda
- 1 teaspoon of salt
- 1 cup of vegan chocolate chips (additional for topping (For this skillet, I like to use a combo of chips and chunks of chocolate!))
Method
- 1
Pre-heat the oven to 350 degrees F and grease a 9x13 inch baking pan with butter or cooking spray (see not above for the specific one It is using from Chicago Metallic).
- 2
In a stand mixer using the paddle attachment (you can also do this in a large bowl with a hand mixer), cream together the butter, sugar, and brown sugar. Once fully combined, add in the milk and vanilla and mix until simply combined. The mixture will look a little curdled but it’s okay!
- 3
Add in the four, baking powder, baking soda, and salt and stir until simply combined. Fold in the chocolate until mixed in. The dough will be a little sticky but should not stick to your hands excessively. If it’s too sticky, mix in a little extra flour.
- 4
Pour the dough into your prepared pan and spread it out so that it’s evenly in the skillet. Pat the edges down a little so everything is as even as possible. Optional to top with sprinkles of choice (sprinkles are mandatory in our house).
- 5
Bake for 20-25 minutes or until the cookie bars set, puffed up around the edges, and only starting to get a golden brown color.
Cook notes
*the butter does not need to be at room temperature but soft enough that it will easily cream together with the sugars. I’ve found this to be dependable at a little cooler, but close to, room temperature *the only gluten free flour that I’ve ever tried with this dish is a gluten free 1-1 flour (bob’s red mill and cup4cup are my go-to brands!)
