I don’t know about you guys but I’m almost over being confined to the house. Like last month, I’ve still been in the kitchen more but I’m honestly getting tired of cooking. The hubs and I have been having our own game nights to keep us sane so I’ve still been baking new things almost every week. While I love chocolate chip cookies, I decided to try these Chocolate Chip Cookie Bars – which have a splash of rum – to switch up dessert menu.
I’m normally not very into cookie bars. I tend to prefer brownies instead. But I’ve been aching for some chocolate chip cookies and wanted to try something different. These chocolate chip cookie bars do the trick! The splash of rum makes the perfect addition for when you want a nostalgic treat but with adult flair! If you’re looking for a rum-free version, check out this recipe.
If you like your bars on the chewier side, remove them from the oven before they brown too much. The key is to let them cool completely for easy cutting (and eating). The added sea salt at the end also helps these cookies feel like an adult treat instead of your average chocolate chip cookies.
Chocolate Chip Cookie Bars
Delicious cookie bars with a little something added!
- 1 cup unsalted butter
- 1 cup packed dark brown sugar
- 1/3 cup granulated sugar
- 2 tbsp dark rum
- 2 large eggs (room temperature)
- 1 large egg yoke (room temperature)
- 2 1/4 cup all-purpose flour
- 1/4 tsp ground cinnamon
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups semi-sweet chocolate chips
- 1 tsp flaky sea salt
Melt butter over medium-low heat in a saucepan. Swirling or stirring occasionally, cook until butter starts to brown on the bottom of the pan and smells nutty.Remove from heat and set aside to cool for 10 minutes.
Preheat oven to 350° F. Grease a 9” x 13” baking pan. Line pan with parchment paper sheets in each direction.
In a large bowl, combine browned butter and sugars. Whisk until combined.
Add eggs, extra yolk, and rum. Whisk until thoroughly combined and creamy looking.
Fold in flour, cinnamon, baking soda, and salt until smooth.
Fold in chocolate chips. To spread into pan, dollop in 4 or 5 large points to evenly distribute without moving the parchment (it is a very thick and sticky batter).
Bake for20-23 minutes until lightly browned at edges and firm on top. Sprinkle with flaky sea salt immediately after removing from oven.
Allow to cool in pan for at least 20 minutes before removing. Best if allowed to cool completely before cutting.
Adapted from recipe by Baker by Nature
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