Chocolate Chip Cookie Cake or Bars

This is the best and easiest cookie cake recipe! It only uses one bowl, which I appreciate. I use it for birthday parties and I enjoy decorating them. It also makes delicious and chewy chocolate chip bars when baked in a 9×13 pan. It is from my friend Courtney’s mom, Jan Crain. I’ve heard it has been served many times and for many years. This is now a go-to for my family as well and we love having this recipe on hand!

Chocolate Chip Cookie Cake or Bars

Ingredients

• 1 cup (2 sticks) salted, sweet cream butter (I use salted, but the original recipe is probably unsalted)
• 3/4 cup organic, unrefined, pure cane sugar like Rapadura (white sugar can be used too)
• 3/4 cup brown sugar
• 2 eggs
• 2 1/4 cup all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon course Celtic sea salt (original recipe calls for just regular salt)
• 1 teaspoon vanilla extract
• 12 ounces chocolate chips

Directions

Cream softened butter and sugar (you can melt the butter a little in a saucepan if necessary).

Add eggs and blend well.

Add remaining ingredients and mix well.

Butter a cookie sheet or a 9×13 pan. A cookie sheet creates a more thin cookie that is perfect for cookie cake or a 9×13 makes thick bars that are delicious too.

Spread evenly in desired pan.

Bake at 350 degrees for 15 minutes or until a toothpick comes out clean.

Let cool and then decorate or slice and eat!

Enjoy!