Soft & Chewy Chocolate Chip Cookie Bars High Altitude Recipe

Wild Flour Recipes | Baking at 8,000 ft

www.wildflourrecipes.com

These High Altitude Chocolate Chip Cookie Bars are soft, buttery, and perfectly sweetened. They bake up with thick and chewy with golden edges and gooey centers. Whether you stir in chocolate chips, colorful M&M’s, or both, every bite is rich, satisfying, and just the right amount of nostalgic.

Prep Time10

Cook Time20

Total Time30

Course: Desserts

Cuisine: American

Keyword: chocolate chip cookies, cookie bars, high altitude baking

Yield: slices

Calories: 425kcal

Author: Rebekah S.

Equipment

9x13 Baking Pan
large mixing bowl
Parchment paper optional

Ingredients

1 cup Butter melted
¾ cup Brown Sugar packed
¾ cup White Sugar
2 Large Eggs room temperature
2 tsp Vanilla Extract
1 tsp Baking Soda
2 tsp Hot Water
½ tsp Salt
3 cups All Purpose Flour
2 cups Chocolate Chips

Instructions

PREHEAT & PREPARE PAN - preheat oven to 350° F. Lightly grease the pan with cooking spray or place parchment paper into the pan.
MIX BUTTER & SUGARS - Mix the melted butter, brown sugar, and white sugar until the mixture is smooth
ADD EGGS & VANILLA - add the eggs and vanilla and mix until the mixture is smooth
DISSOLVE THE BAKING SODA IN HOT WATER - add the baking soda in the hot water until dissolved then add it to the other wet ingredients
ADD SALT & FLOUR - add the salt and flour and mix until a cookie dough forms
ADD CHOCOLATE - add in the chocolate chips. TIP: save a small handful to add to the top of the dough after putting it in the pan
ADD TO PAN – dump the cookie dough into the prepared pan. Spread the cookie dough evenly in the pan. OPTIONAL: add the chocolate chips that were saved to the top of the bars and lightly press them down into the dough
BAKE - bake for 20 minutes or until the bars are golden brown and cooked in the center
SERVE WARM - add a scoop of vanilla ice cream for an extra indulgent treat

Notes

SMALL BATCH - divide the recipe in half and bake in an 8x8 inch pan

STORAGE - Store in an airtight container at room temperature for up to 4–5 days.

FREEZE - Once cooled completely, slice into bars and place in a single layer in an airtight container or freezer-safe bag. Freeze for up to 3 months.

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