Chocolate Chip Cookie Bars can be made into perfectly sized squares with a silicone brownie mold. Learn all the tips for your favorite soft, chewy dessert bars.
Ingredients
Tips For Using A Brownie Silicone Mold
To make these cookies a perfect square, I tested the recipe several times so I could give you the tips necessary to make your own.
I purchased the silicone baking molds on Amazon. We bought two sets because we like to use them for other things like Egg Cups too.
Baking Spray. Spraying lightly with baking spray helps with the release of the cookie bars.
Testing Doneness. You can use a toothpick to test doneness. The toothpick needs to come out clean without a lot of moist batter. Keep trying if you hit a chocolate chip. Or, use a thermometer for more accuracy.
Shape. When you bake, the edges will rise and the center will collapse, just like a traditional square baking pan, but it will be more pronounced because there are a lot of small squares instead of one big one. About 10 minutes after coming out of the oven, press down the sides of each square with a spoon or other tool so the tops are flat.
Chill. These cookie bars are so soft and chewy, they almost melt in your mouth, when baked to the correct temperature. But, they don’t come out of the silicone molds very easily, without breaking. Still tasty; just not a square. I put the entire mold in a zipper bag and put in the refrigerator for a few hours to chill the butter back into shape. Then, the bars came right out of the molds and I left them on the counter to come back up to room temperature before eating.
Behind The Scenes
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Recipe
Perfect Chocolate Chip Cookie Bars
Equipment
- 2 6-cavity Silicone Brownie Molds or 8" or 9" square baking pan
Ingredients
- 330 grams All Purpose Flour (about 2 ¾ cups spoon and fill) *see note
- 1 teaspoon Salt
- 1 teaspoon Baking Soda
- 1 cup Butter unsalted, softened
- ½ cup Granulated Sugar
- 1 cup Light Brown Sugar packed
- 1 teaspoon Vanilla Extract
- 2 large Eggs
- 1 cup Mini Chocolate Chips divided
- Baking Spray
Optional Topping
- 1 tablespoon Cocoa Powder
- 3 tablespoons Confectioner's Sugar (powdered sugar)
- ½ teaspoon Milk
- 2 tablespoons Pecans finely chopped
Instructions
- Preheat oven to 350℉.
- In medium mixing bowl, whisk together flour, salt and baking soda in medium bowl until well combined. Set aside.
- In large mixing bowl, beat butter and both sugars until creamy. Add eggs and mix well. Mix in vanilla extract.
- Gradually add flour mixture, about one cup at a time, mixing well after each addition.
- Remove about 2 tablespoons chocolate chips and set aside. Fold in remaining chocolate chips.
- Spray silicone molds with baking spray. With spoon or cookie scoop, place cookie dough evenly in 12 mold cavities. Spread to fill the square. Lightly distribute the reserved chocolate chips on top and press carefully.
- Bake 15-18 minutes until toothpick comes out clean or there's an internal temperature of 160℉. The edges will be very lightly brown. Do not overbake.
- The side edges of each bar will rise up and the center will collapse, just like when baking in a regular pan. Let cool about 10 minutes and while the bars are still warm, press the edges down with a spoon or other flat tool, to flatten the tops to the same height.
- These cookies are very soft so they'll need to completely cool before removing from the molds.
Optional Topping
- Whisk together the cocoa powder and powdered sugar until well mixed. Add about ½ teaspoon milk or other liquid like water or heavy cream. Mix with a spoon, adding a few drops of more liquid as needed to get the consistency you want. Drizzle on the tops of the fully chilled brownies then sprinkle with a few finely diced pecans.
Notes
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result. 2019-2026 Kim Guzman and Christian Guzman. All rights reserved. 24Bite®
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I hope you enjoy this new recipe. If you have any questions, please let me know!