Chocolate Chip Cookie Bars

Yield 24 bars

#vegetarian  #nondairy/pareve #dessert #chocolate

 

3/4 cup (156g) nondairy margarine

2 cups plus 2 tablespoons (454g) brown sugar, packed

1 teaspoon kosher salt

1 teaspoon vanilla extract

2 tablespoons strong brewed coffee

3 large eggs

2 1/4 teaspoons baking powder

2 3/4 cups (330g) flour  

2 1/2 cups (510g) chocolate chips

Kosher salt for sprinkling after baking

 

1. Preheat the oven to 350°F. Lightly grease a 9" x 13" pan. Add parchment paper on top—to make it easy to cut and remove from pan.

2. Melt margarine on a stove top or in a microwave. Stir in brown sugar, salt, vanilla extract and coffee.

3. Cool. Add eggs, beating after each addition. Scrape sides and bottom of mixing bowl.

4. Mix baking soda and flour. Add to liquid mixture.

5. Fold in chocolate chips.

6. Pour batter into prepared pan, spreading to the edges and smoothing the top with a wet spatula or knife.

7. Bake for 25-30 minutes or until the bars have risen and tops are shiny. Test with a toothpick or cake tester. The edges may come out dry and the center a bit liquidly. This is fine to keep the texture chewy.

8. Remove from the oven. Press down any risen edges with a knife or spatula. Sprinkle kosher or sea salt over the bars.

9. Cool completely before cutting.

10. Wrap bars in plastic wrap and store at room temperature for 2-3 days.

11. To freeze: Cut all bars to desired size. Place on a cookie sheet and put in the freezer for 1 hour to quick freeze. Remove from freezer and put in a freezer proof container or freezer bag to freeze for up to 3 months.
     

Expandthetable suggestions

Buttery: Replace margarine with butter, which makes the dessert dairy.
Reduce the sugar: Use Truvia or another sugar substitute, following the package directions for conversion measurements.
 

Adapted from King Arthur

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