Too Good Chocolate Chip Cookie Bars

Too Good Chocolate Chip Cookie Bars

As a general rule, I might be insulted if someone tasted food that I had prepared and promptly announced that it was “too delicious” for me to have made.  I might grab said item away from the offending party and refuse to share any more with them.  I might, but last weekend was the exception to this rule.

The reason was simple.  My son had made the comment.  No, I didn’t merely write it off as the musings of a five-year old.  It was much sweeter than that.  It was all about a young boy and his love of his Dad.

To put it simply, my son loves the chocolate chip cookies that Daddy makes for him.  They are one of the few baked items that he comes running into our farmhouse kitchen for.  I’ve already written about his strict views on his Grandmother’s sugar cookies.  I guess, upon further review, that he has very specific cookie tastes.

Last Saturday, he made a request that just couldn’t be fulfilled.  He wanted to play with Dad after dinner and also wanted to have the previously mentioned chocolate chip cookies for bedtime snack.  It seems like a simple enough request, especially when you’re five.  Unfortunately, there are only so many minutes in the brief time between dinner and bedtime snack.  Someone had to step in.  It seemed like it might as well be me.

So, I did my best and decided to change the method of making his beloved cookies in order to meet our time constraints.  I used a food processor instead of a mixer.  I made the whole batch in a pan instead of dropping individual balls of dough on the cookie sheets to bake.  The pan of food processor chocolate chip cookies was in the oven in less than ten minutes.  They baked while I cleaned up the dinner dishes and the boys had their quality time together.

By the time the cookies had cooled, it was time for bedtime snack.  We topped the warm cookies with a scoop of homemade vanilla bean ice cream.  My son couldn’t wait to sit down and take the first bite.

He loved it.  He proclaimed for all of us gathered at the table that Daddy always made the best cookies.  My husband told him that I had actually made these cookies using the same recipe that he usually followed.  My son stopped for a moment to take in the information.  Then he looked at me and said, “Mom, I know that you didn’t really make these.  Your cookies are always good, but these are too good.  They’re so good that they have to be Daddy’s cookies.”

I could have been offended.  I could have put up an argument.  I could have stormed into the kitchen and claimed the entire pan of cookies as my own.  Instead, I smiled and tried to capture the moment in my memory forever.  How could I be upset?  Here sat my son enjoying a homemade snack and proclaiming that it was too good to be made by anyone but his Dad.

These are the moments that lifelong memories are made of.  I don’t intend to stand in the way of a boy and a happy moment shared with his Dad.  I do intend to make sure that I make these cookies for him any time he wants them.  If he thinks that his Dad made them, I’ll simply smile.  I’ll know that decades from now he’ll remember Daddy’s chocolate chip cookies that were too good to be made by mom.  In my opinion, that’s a family food memory too good to miss being a part of.

Chocolate Chip Cookie Bars
These cookies can go from raw ingredients to baking in the oven in less than ten minutes.  They are delicious served warm topped with a scoop of vanilla ice cream.

1 cup (2 sticks) butter, room temperature
3/4 cup brown sugar, packed
1/4 cup sugar
1 Tablespoon vanilla extract
2 large eggs
2 1/2 cups (300 grams) All-purpose flour
3/4 teaspoon sea salt
1 teaspoon baking soda
1 cup bittersweet chocolate chips

Preheat oven to 350 degrees Fahrenheit.  Line a 9×9 pan with parchment paper.  Set aside.

Place butter, brown sugar, sugar, and vanilla extract in the bowl of a food processor.  Process until mixture is smooth and creamy.  Add eggs and process until well incorporated.  Add flour, salt, baking soda, and chocolate chips and process just until combined.  Resist the temptation to overmix the batter.

Transfer batter to prepared pan and spread evenly.  Bake in preheated oven for 25 to 30 minutes or until a toothpick inserted into the middle of the pan comes out clean.  Serve warm.

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  1. wow, these look awesome!! I am a recent fan of whole wheat flour so im for sure going to give these a try!

    1. Author

      I’d love to hear what you think of the White Whole Wheat Flour. I have found that it can be used in all of my baking recipes without changing the taste or texture. I’ve been so happy with it that I no longer keep All-purpose in the pantry!

  2. This proves necessity is the mother of invention. Same recipe, different method, more delicious than ever. Thanks for sharing the recipe too! Definitely going to try it soon.

  3. Iuse the same recipe and add a small box of instant vanilla pudding.

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