Chocolate Chip Cookie Bars

Ingredients

• 1 cup Avocado oil shortening (Melted and cooled slightly)
• 1 tbsp Milk
• 1 cup Light brown sugar
• 0.333 cup Granulated sugar
• 2 Eggs (Room temperature)
• 2.25 cups All-purpose flour
• 1 tsp Cornstarch
• 1 tsp Baking soda
• 0.5 tsp Salt
• 1 tsp Espresso powder (Optional)
• 1 tbsp Vanilla bean paste
• 1.5 cups Semi-sweet chopped chocolate or chocolate chips (Reserve a small handful for topping if desired)
• Avocado oil spray (For greasing the pan)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Grease a 9 × 9-inch pan with avocado oil spray, then line the bottom with parchment paper.

2. 2

   In a large bowl, whisk together the melted, slightly cooled shortening, milk, light brown sugar, and granulated sugar until smooth.

3. 3

   Add the room-temperature eggs and vanilla bean paste to the wet mixture. Whisk until fully combined.

4. 4

   In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, salt, and optional espresso powder.

5. 5

   Add the dry-ingredient mixture to the wet ingredients. Stir just until combined, taking care not to overmix.

6. 6

   Fold in the chopped chocolate or chocolate chips, reserving a small handful for topping if desired.

7. 7

   Spread the dough evenly into the prepared pan.

8. 8

   Sprinkle the reserved chocolate over the top, if using.

9. 9

   Bake for 30–35 minutes, until the edges are golden and the center is set but still soft.

10. 10

    Cool the cookie bars in the pan for at least 20–30 minutes so they can set.

11. 11

    Slice into bars and serve.

Notes

The source does not specify an exact number of bars; 16 servings is an estimate for a 9 × 9-inch pan. The chocolate topping is optional. Cool fully enough for the bars to set before slicing.

Nutrition per serving

• dessert
• bars
• baked
• cookies
• chocolate chip
• vegetarian