Instead of falling back on my usual cookie recipe, I decided to try something new.
You know what’s easier than making a batch of chocolate chip cookies?
Making a giant cookie and cutting them into bars!
Cookie Bars with Chocolate Chip and Almonds
Almond chocolate chip cookies are great, but they are also fragile. These sturdy cookie bars can be stacked and shipped in the mail without worry. This not only makes for a unique presentation, but it also facilities easy storage and transportation.
And as with most cookies, you can fill them with whatever toppings you crave- peanut butter chips, toasted pecans, dried fruits.
While most cookie recipes call for a whole stick of butter or shortening, these cookie bars combine half a stick of butter with a little canola oil.
(If you’re interested in a cookie recipe that doesn’t use butter, I highly recommend these Olive Oil Chocolate Chunk Cookies!)
I’d say that makes these a tad bit healthier and that’s more than enough for me to snack on these while studying.
Almond Chocolate Chip Cookie Bars
Yield: one 9"x13" pan
- 1/4 cup unsalted butter, room temp
- 2 Tablespoon canola oil, or vegetable oil
- 1/4 cup granulated sugar
- 1/3 cup light brown sugar, packed
- 1 large egg, room temp
- 1 teaspoon vanilla paste, or pure vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cake flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup milk chocolate chips
- 1 cup sliced almonds
Preheat oven to 350°F.
Line a 9x13-inch baking pan with parchment paper.
In the bowl of a stand mixer, cream together butter and oil. Add granulated sugar and brown sugar and beat until creamy. Add in the egg and vanilla and continue to mix until smooth.
In a small bowl, whisk together all-purpose flour, cake flour, baking soda, baking powder, and salt. Add the dry ingredients into the creamed mixture at low speed. Mix until the dry has been incorporated. Add the chocolate chips and sliced almonds. Mix until just combined.
Transfer batter to the prepared baking pan. Press into an even layer using parchment paper. Bake for 20-25 minutes, until lightly browned. Let cool completely on a rack before unmolding. Be sure to run a knife around the edges before inverting. Peel off parchment paper and cut into desired servings.